An original recipe by Chef Guillemette Auboyer
For 4 small Creamy Desserts
Category: Cremes and Mousses
For the base:
100g heavy cream 36%
1 bean NOROHY Vanilla Bean
Finishing & Plating
- Mix the cream, sugar and cornstarch in a saucepan. Add in the vanilla seeds and milk.
- Stirring constantly, warm the mixture on a low heat until it thickens.
- Split the cream into ramekins and leave it to cool before storing in the refrigerator.