White Chocolate Cream from Umami: Unlocking the Secrets of the Fifth Taste by Ole Mouritsen
8. Heat the cream and milk in a saucepan. Mix together the egg yolks and sugar in a bowl. Stir the eggs slowly into the milk mixture a little at a time, while increasing the heat slowly. Be careful...
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Cooking tools:
- Stove
- Saucepan
- Mixing bowl
- Spoon
Ingredients
- 1 dL (⅖ c) full-fat milk
- 1 dL (⅖ c) heavy cream
- 20 g (⅔ oz) sugar
- 3 egg yolks
- 50 g (1¾ oz) very blue Roquefort, frozen
- 50 g (1⅔ oz) good-quality white chocolate
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