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Desserts
Pastry Cream with Gelatin
A silky pastry cream made with egg yolks, cream, and milk, infused with vanilla and gelatin—perfect for all your desserts.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bloom the gelatin in cold water for 5 minutes.
2
Whisk the yolks with sugar, then add the cold cream and milk, vanilla paste, and a pinch of salt. Cook over medium heat, stirring constantly, until it thickens and just starts to bubble, then remove from heat.
3
Fold in the drained gelatin, mix well, and strain through a fine sieve.
4
Divide among serving jars and refrigerate for 4–6 hours. Dust with dark chocolate before serving.
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