Tucker Ricchio Instagram – Chocolate lava cake, crème anglaise, Colombian coffee shot
RECIPE BELOW ⬇️
Ingredients
6 egg yolks
100 grams (½ cup) sugar
450 grams (2 cups) half & half
1 vanilla bean
1 cinnamon stick
1 pinch salt
Method
With a pairing knife, split the vanilla bean open lengthwise and scrape out the seeds. Put the seeds and the pod into a pot with the cinnamon stick, pinch of salt, and the half and half. Whisk and bring up to a simmer. Don’t let it overflow!
In a bowl, whisk the egg yolks and sugar. Temper the half and half into the egg mix – meaning pour the hot liquid into the eggs very slowly so you don’t scramble them, whisk quickly. Once tempered, wipe out the pot and using a fine mesh strainer, strain the tempered liquid/egg mix back in. Return the pot to heat and with a spatula, stir constantly until the mixture thickens, or is nappe texture (coats a spoon). Strain again for max smoothness. Serve it warm.
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#dessert #dessertporn #sweettooth #tastingmenu #dinnerparty #privatechef #chefsofinstagram #cheflife #nextlevelchef #travelchef #GastronomyGangster #sf #bayarea | Posted on 07/Mar/2024 01:41:02
