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Tonka Bean and Vanilla Cream Verrine with Sponge
Desserts
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QimiQ
Benefits
Creamy indulgent taste with less fat
Foolproof real cream product - cannot be over whipped
Quick and easy preparation
25
easy
Tips
Refine with freshly grated lemon zest.
Ingredients for 10 portions
For the sponge
80 ml
Milk
40 g
Butter
2
Egg(s)
100 g
Sugar
1 pinch(es)
Salt
110 g
AP Flour
4 g
Baking powder
Butter,
for the baking tin
For the cream
200 g
QimiQ Whip,
chilled
100 ml
Milk
300 g
Greek style yogurt
80 g
Sugar
4
Vanilla pod(s),
scraped
Tonka beans,
grated
Raspberries,
to decorate
Method
1.
Preheat the oven to 340 °F (air circulation).
2.
Lightly heat the milk. Add the butter and allow to melt.
3.
Whisk the eggs with the sugar and salt until fluffy.
4.
Mix the flour with the baking powder and add half to the egg mixture. Add the milk mixture and mix well. Quickly fold in the remaining flour mixture.
5.
Fill into a greased cake tin and bake in the preheated oven for approx. 10 minutes. Allow to cool and cut into small cubes.
6.
For the cream: blend the ingredients together until smooth using an immersion blender and strain through a sieve.
7.
Fill into an iSi Gourmet Whip, screw in one charger and shake well.
8.
Pipe the cream alternately with the sponge cubes into glasses and decorate with the raspberries.