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TRAOU MAD ICE-CREAM
Recipe
Ingredients :
9 eggs, 250 gr of sugar, 1 liter of milk, 50 gr of light cream, 1 teaspoon of honey, 25 gr of inverted sugar syrup, 40 gr of salty butter, 3 Traou Mad biscuits of Pont-Aven, Pont-Aven butter cookies.
1- Preparation of the Custard sauce
Separate yolks and white from 9 eggs. In a stainless steel bowl stir together, using a wooden spoon,250 g of sugar with the yolks until well blended
In a small saucepan heat 1 liter of milk just to the boiling point . Remove from heat and wisk the milk gradually into the yolks and sugar mixture
Pour the preparation into a medium size saucepan and over medium heat, gently heat the mixture to just below the boiling point. Stir well to avoid lumps.Check to see if it is the right consistency by holding a wooden spoon covered with custard sideways; if the cream stays it is ready.
Immediately remove from the heat and pour into a bowl.
Leave aside for 24 hours in the fridge before using it.
2- Powdered of TRAOU MAD
Frozen Pont-Aven Traou Mad biscuits
3- Pour into blender
Pour into bowl 600 cl of custard sauce
Mix in 50 gr of liquid light cream
Add 1 teaspoon of honey
Add 25 gr of inverted sugar syrup
Mix in 40 gr of non melted salty butter
Mix all ingredients until homogeneous
IAdd 40 gr of frozen powdered Traou Mad biscuits
Pour the preparation into an ice cream blender and mix for 10 minutes
4- Pour into serving dish
Pour 1 layer of about 5 cm of the final mix into a dish, spread with the crumbled Pont-Aven cookies and keep on making layers until mixture in blender ends. Store for 8 hours at -18° celsius.
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TRAOU MAD ICE-CREAM
Recipe
Ingredients :
9 eggs, 250 gr of sugar, 1 liter of milk, 50 gr of light cream, 1 teaspoon of honey, 25 gr of inverted sugar syrup, 40 gr of salty butter, 3 Traou Mad biscuits of Pont-Aven, Pont-Aven butter cookies.
1- Preparation of the Custard sauce
Separate yolks and white from 9 eggs. In a stainless steel bowl stir together, using a wooden spoon,250 g of sugar with the yolks until well blended
In a small saucepan heat 1 liter of milk just to the boiling point . Remove from heat and wisk the milk gradually into the yolks and sugar mixture
Pour the preparation into a medium size saucepan and over medium heat, gently heat the mixture to just below the boiling point. Stir well to avoid lumps.Check to see if it is the right consistency by holding a wooden spoon covered with custard sideways; if the cream stays it is ready.
Immediately remove from the heat and pour into a bowl.
Leave aside for 24 hours in the fridge before using it.
2- Powdered of TRAOU MAD
Frozen Pont-Aven Traou Mad biscuits
3- Pour into blender
Pour into bowl 600 cl of custard sauce
Mix in 50 gr of liquid light cream
Add 1 teaspoon of honey
Add 25 gr of inverted sugar syrup
Mix in 40 gr of non melted salty butter
Mix all ingredients until homogeneous
IAdd 40 gr of frozen powdered Traou Mad biscuits
Pour the preparation into an ice cream blender and mix for 10 minutes
4- Pour into serving dish
Pour 1 layer of about 5 cm of the final mix into a dish, spread with the crumbled Pont-Aven cookies and keep on making layers until mixture in blender ends. Store for 8 hours at -18° celsius.
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