Method
1. Bring the milk, cream, vanilla sugar and vanilla pulp to a boil in a saucepan. Blend in the Magic Texturizer with a hand blender.2. Then pour the bound liquid into the yolks, blending constantly until you get a homogeneous mass. By mixing the mixture, the yolks will not stiffen for you.
3. Then pour directly through iSi Funnel & Strainer into the iSi Thermo XPress Whip and screw on iSi Professional Charger.
4. Alternative preparation: Finely puree all ingredients with a hand blender or in a stand mixer and then pour directly through iSi Funnel & Strainer into the iSi Thermo XPress Whip. Screw on 1 iSi Professional Charger.
Ingredients
4 pcs. egg yolks
0.5 pcs. Vanilla pods
50 g QimiQ natural
1 pinch iSi Magic Texturizer
300 ml milk
100 ml Heavy Cream min. 32% fat
