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1,5 l milk
9 egg yolks
150 g corn starch
260 g sugar
3 bags bourbon vanilla sugar
600 ml heavy cream
1 1/2 bags vanilla flavored whipping cream powder
3 bags powdered gelatin (30 g)
With a mixer beat egg yolks with sugars and milk. Take one part of the liquid and dissolve corn starch in it and put the remaining liquid on low heat. Stir continuously and when it boils, remove from heat and stir in dissolved corn starch. Stir well and return to heat until it thickens. When done, cover the cream with cling film (do not cover the bowl, but put it directly on top of cream). Let it cool completely.
Beat heavy cream and add whipping cream powder. Whip until incorporated. Separately beat previously prepared egg yolk cream and then, add heavy cream and combine. Prepare gelatin according to the instructions on the bag (first, soak it with a couple of tablespoons water, then melt on very low heat). Beat in melted gelatin. Divide cream into 3 equal parts.