Anglaise Snow

• 230 g milk
• 120 g double cream
• 1 vanilla pod

In a pot, heat the milk, cream and vanilla together until scalding.

In a bowl, whisk the egg yolks with the sugar. In another bowl, soak the gelatine leaves in cold water until they are soft.

Temper the hot milk mixture into the eggs, slowly pouring it in while whisking all the time, then return the mix to the pot and cook until it reaches 84°C. Remove the vanilla pod. Squeeze t