Mousseline cream

Method

1. 1

   Start by taking the butter out of the fridge 1 hour before preparation so that it warms up nicely and becomes soft.

2. 2

   In a saucepan, heat the milk without bringing it to a boil. Cut and split the vanilla pod in half. With the tip of a knife, scrape out the seeds and put them in the milk. Also drop in the pod and leave to infuse off the heat for 30 minutes.

3. 3

   In a salad bowl, whisk the egg yolks with the sugar before adding the sifted cornstarch.

4. 4

   Remove the vanilla pod and pour the milk little by little over the eggs/sugar mixture, stirring continuously.

5. 5

   Pour the mixture back into the saucepan and heat over medium heat. Whisk continuously until the mixture thickens. Then remove from the heat.

6. 6

   Off the heat, add 130 g of butter. Mix well.

7. 7

   Pour the mixture into a dish. Cover with cling film placed against the surface (press the film against the cream) to prevent a skin from forming. Let the cream cool thoroughly.

8. 8

   Once the cream has cooled and is at room temperature, add the rest of the butter little by little and whisk at medium speed. Continue whisking until the cream becomes light and airy.

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