creme legere vanille

LIGHT VANILLA CREAM (diplomat) 750g milk 195g egg yolks 195g caster sugar 90g custard powder 9g gelatin (63g mass) 15g vanilla extract 2 vanilla pods (20g vanilla sugar) 900g whipped cream (1 liter) •Berry the yolks and sugar until pale, then mix in the custard powder. Pour the boiling milk over the yellowed yolks and stir again. Cook everything with the milk like a pastry cream. Cool quickly. Smooth the cream and stir in the gelatin softened in cold water. Stir in the vanilla extract and whipped cream. Set aside for assembly. 2 logs, 50cm long and 8cm thick.