Chantilly cream
Instructions
Boil the milk with the sugar and vanilla.
Remove from the heat.
Divide clearly the egg whites from the yolks and place them in different dishes; yolks Add flour, stemperandola carefully so that they do not remain lumps and stir the mixture slowly to the hot milk.
Put the cream on low heat, tilling it relentlessly; pick it up after two minutes to boil.
Whip the egg whites until stiff and gently blend, ' swelling ' cream.
Serve with biscuits.
Ingredients and dosing for 4 persons
- 50 cl of whole milk
- 50 g of sugar
- 1/2 lemon (zest)
- Vanilla
- 2 eggs
- 1 tablespoon of flour