CookEat Recipe
Vanilla Biscuits Glacés
Frozen vanilla yolk mousse folded with sweet vanilla whipped cream in individual paper cases.
Method
Steps
Step 1
Put the six commercially pasteurized egg yolks, two ounces of the granulated sugar and half a vanilla pod into a small clean heat-safe bowl. Set over gentle heat and whisk for ten minutes without boiling. Use pasteurized yolks suitable for lightly cooked desserts.
Step 2
Remove from the heat, take out the vanilla pod and beat for five more minutes. Set the bowl over external ice and stir with a wooden spoon until thoroughly cold. Cool promptly and refrigerate at 40°F or colder within two hours.
Step 3
For the vanilla whipped cream, put the separate two gills cold pasteurized dairy whipping cream in a clean bowl set over another bowl of broken ice and a little cold water. Whip slowly at first, then more briskly until a firm froth forms.
Step 4
Beat in the remaining one and a half ounces fine granulated sugar and one good teaspoon food-grade vanilla essence for two minutes. Pour off any separated liquid, then gently fold the prepared cream into the cold yolk mixture with a skimmer for one minute.
Step 5
Divide the mixture among six clean food-safe paper ice-cream biscuit cases large enough for the mixture and smooth the tops with a knife. Arrange the cases inside a clean closed freezer container and freeze in an external ice-and-rock-salt bath for about two hours, until firm, keeping the freezing brine out of the food. Keep frozen until serving, then arrange on a cold dish lined with a clean food-safe napkin and serve promptly.
Cooked it? Rate it.
Cooked 0 times