Raspberry cream
Instructions
Boil the milk and allow to cool.
Whip the egg yolks with 60 g sugar until white and frothy, then dilute with warm milk, add 15 g of cornstarch dissolved in 1 tablespoon cold water and cook stirring fresh focus for 4-5 minutes until the mixture has thickened.
Apart from Cook, for one minute, the raspberries with sugar.
Then add the rest of the corn starch diluted in a tablespoon of cold water and continue cooking for a few minutes, until the cream begins to thicken.
Pour the cream into a bowl, stir and let cool.
Decorate with raspberries and serve the cream with the cake.
Ingredients and dosing for 4 persons
- 30 cl of milk
- 4 egg yolks
- 15 g of corn starch
- 1 teaspoon of cornstarch
- 80 g of cane
- 100 g of raspberries
- To decorate:
- Raspberries