Method:
Put cream, milk, egg yolks and sugar in a
bowl. Halve the vanilla pod and use a knife
to scrape out the seeds and add them
and the vanilla pod in to the bowl. Add the
fruit peels and whip everything on low
speed until the mixture is homogenous.
Remove the vanilla pod and the fruit peel
from the mixture. Put the mixture in one or
more vacuum bags. Vacuum seal and
cook. After cooking put the bag in an ice
bath and then serve warm or cold.
For a better result leave the cream for one
night in the fridge. If any lumps appear
pour the cream in a bowl and whip.
• Time in the appliance: 20 minutes
• Shelf position: 2
• The dish can be served with fresh or
cooked fruits, chocolate cake, apple
pie or ice cream.
*
ENGLISH
53
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