White chocolate “crème anglaise” Technique by Veliche™ Gourmet

INGREDIENTS  

• Soy milk 125 g
• Fresh cream 35% fat 125 g
• Egg yolks 25 g
• Obsession 30 Belgian white chocolate 50 g

PROCESS

1. Mix the soy milk and the fresh cream and bring to a boil.
2. Pour half onto the egg yolks. Put back in the other half on the preparation and heat to 82°C.
3. Pour onto the white chocolate and mix. Leave to cool in the refrigerator.