Crème anglaises are mousses made with a rich custard base, meaning they’re flourless, but with cream instead of milk, along with other ingredients to flavor the mixture. The name itself suggests how silky and delicious it is…it’s truly mouth-watering!
I got the recipe from Pinella Orgiana’s lovely blog. This creamy dessert can be enjoyed plain in a glass, simply accompanied by biscuits or crumbles and berries, or it can be used as a cake filling. I also love serving it with panettone.
Mascarpone Cream
- Preparation time: 30 minutes
- For 6 servings
- Difficulty: Average difficult recipe
- Ingredients
- For the custard:
- 250 grams of fresh cream
- 55 grams of egg yolks (about 3)
- 35 grams of sugar
- 1 vanilla bean
- For the cream:
- 250 grams of custard
- 250 grams of mascarpone
- Instructions
- Split the vanilla bean to extract all the seeds.
- Heat the cream with the seeds and the vanilla bean.
- Mix the egg yolks with the sugar without whipping. Pour the cream over the egg yolk mixture and heat to 82-85°C. Sift the cream through a fine sieve. Let the crème anglaise cool.
- Using a wooden spoon, soften the mascarpone until it becomes creamy. Add the cream in batches until smooth.
- Pour everything into an immersion blender and emulsify without incorporating air. Strain. Refrigerate until ready to use, or wait 24 hours and whip with an electric whisk.
Tips to ensure the success of the dish:
- Never boil the crème anglaise, otherwise it will curdle.
- Mix the cream with a blender because this makes it velvety.
- If bubbles form, strain it through a sieve.
- Don’t rush to eat it right away…it tastes even better if it rests in the refrigerator.
