Ingredients Jump to Instructions ↓

  1. 375ml milk

  2. 4 tablespoons caster sugar, divided

  3. 1 vanilla bean, split lengthways OR 1 teaspoon vanilla extract

  4. 3 egg yolks

  5. 1 tablespoon powdered gelatine

  6. 2 tablespoons water

  7. 375ml double cream

  8. 25g chopped Sweet Piquante Peppers

Instructions Jump to Ingredients ↑

  1. Heat milk, 1/2 of the caster sugar and vanilla bean or extract in a saucepan over medium high heat. Bring to the boil. Remove from heat.

  2. Whisk remaining sugar and egg yolks together until light and fluffy. Remove vanilla bean from milk and add 4 tablespoons of warm milk to the egg mixture, beating constantly. Slowly add egg mixture to the remaining milk beating continuously with a whisk.

  3. Sprinkle gelatine over the water and allow to stand for 2 minutes. Melt gelatine over boiling water or in the microwave add to milk mixture. Cool over a bowl of cold water.

  4. Meanwhile, beat cream until soft peaks form.

  5. Add Sweet Piquanté Peppers to milk mixture when it is completely cooled. Fold cream into milk mixture and put into 6 ramekins. Cover and refrigerate until set.

  6. Serve on its own or with fresh fruit or small biscuits.


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