Vanilla Bean and Pistachio Crémeux

Ingredients

• 300 ml milk
• 300 ml heavy cream
• 2 vanilla beans
• 2 tbsp honey
• salt (Pinch; transcript specifies sea salt.)
• 230 g white chocolate
• 150 g natural pistachio paste
• 9 g gelatin (Prepare by blooming in water; exact water amount is not stated.)
• 125 g egg yolks (Separated from whole eggs.)
• 40 g sugar

Steps

1. 1

   Weigh the white chocolate and set it aside in a heat-safe container.

2. 2

   Add the heavy cream, milk, honey, and vanilla beans to a saucepan. Heat the mixture; the source does not specify a temperature or duration.

3. 3

   Separate the egg yolks from the whites. Add the sugar to the yolks and mix well.

4. 4

   Pour the heated cream-and-milk mixture into the yolks while mixing. Return the combined mixture to the saucepan and heat, stirring; the transcript does not specify a temperature or duration for this stage.

5. 5

   Prepare the gelatin in a little water to bloom it; the transcript mentions preparing it but gives no water quantity or precise method.

6. 6

   When the custard mixture reaches 82°C, add the gelatin and mix well.

7. 7

   Add the pistachio paste to the reserved white chocolate. Pour the hot custard mixture over them.

8. 8

   Blend with a hand blender until smooth.

9. 9

   Add the pinch of salt and blend again.

10. 10

    Transfer the crémeux to a pan and leave it overnight to chill and set. The source does not specify a refrigeration temperature or final serving method.

Notes

The transcript suggests Madagascar vanilla beans and says vanilla paste can be used instead. It describes preparing the gelatin but does not give the water quantity. The post provides no serving or plating instructions.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• chilled
• make-ahead