John Myers
Ingredients for 1 servings:
- 350 g pastry cream
- 150 g milk, 3.5% fat
- 150 g sugar
- 50 g parsley, frozen, if needed
- 4 egg yolks
- 1 packet of vanilla sugar
Instructions
Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes
nice and creamy
Combine the parsley with half of the milk and the vanilla sugar. Defrost briefly in the microwave (use the appropriate program as per the instructions), then puree. Combine the cream, remaining milk, sugar, and egg yolks. Heat over a water bath to a rose-like consistency, i.e., thicken at approximately 65°C to 70°C for about 10 minutes, stirring gently. Add the parsley milk to the still-warm mixture, let it cool slightly, and then refrigerate. Once the mixture has cooled completely, pour it into the ice cream maker.
Facebook Comments