White chocolate “crème anglaise” Technique by Veliche Gourmet

INGREDIENTS  

PROCESS

  1. Mix the soy milk and the fresh cream and bring to a boil.
  2. Pour half onto the egg yolks. Put back in the other half on the preparation and heat to 82°C.
  3. Pour onto the white chocolate and mix. Leave to cool in the refrigerator. 
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