Mascarpone vanilla cream

Ingredients for 8 servings:

• 35 g sugar
• 3 egg yolks, 55g
• 250 g whipped cream
• 1 vanilla pod(s)
• 3 sheets of gelatin
• 250 g mascarpone

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 20 minutes

Component of a dessert composition, suitable for buffets, must be prepared

Soak the gelatin in cold water. Carefully mix the egg yolks with the sugar. Avoid incorporating air into the mixture. Split the vanilla pod lengthwise and scrape out the seeds. Bring the pod and seeds to a boil with the cream. Carefully add them to the sugar and egg yolk mixture and mix well. Heat the mixture gently to 82 degrees Celsius while stirring. You can do this either in a double boiler or as is. Be sure to check the temperature with a thermometer. Remove from the heat and pass through a fine sieve. Blend thoroughly with a hand blender. Dissolve the squeezed gelatin in the mixture. Once the mixture has cooled, fold in the mascarpone. Cover the cream and refrigerate for 24 hours. To serve, you can either cut out dumplings or whip the cream with a hand mixer. This cream goes very well with hazelnut and almond meringue and spicy pineapple. You can also find both recipes in my profile.