Mojito Croissant

Mojito Cremeux

Soak gelatin in ice water until softened, squeeze out excess water and set aside. In a medium sized pot, bring cream and scraped vanilla to a boil. In a small bowl, whisk egg yolks, and slowly add hot liquid to temper.

Return mixture to pot and cook to 180°F/82°C. Stir in gelatin to dissolve. In a separate pot pour hot anglaise on the