Vanilla Bean Sweet Cream
15 egg yolks
1.5 cups of sugar split
2 vanilla beans cut length wise
3 cups heavy cream
2 tablespoons pure vanilla
Add heavy cream, ½ of the sugar, and vanilla beans to a pot ad bring to a boil.
In a mixing bowl add egg yolks, vanilla, and the rest of the sugar, mix well. Once hot liquid is ready take out vanilla beans and scrap them with the back of a knife and add the scrapings back into the hot liquid, mix well, take small ladles of hot liquid and slowly add to the egg yolk mixture, whisk well, once egg yolks are temped out add the remainder of hot liquid. Take a large stock pot, add about 2-3 inches of water and bring to a boil, place your mixture on the stock pot to create a double boiler, scrap all sides and bottom of bowl, this will start to thicken, it will be ready after it coats the back of a spoon and holds. Once the sweet cream is ready, pour it threw a strainer, to take out large chunks. Chill and serve.
Fresh Berry Compote
½ cup Blueberries
¼ cup Melba Sauce
Add all ingredients to a bowl and fold together
Recipe by Sean Kelley
WSJV-TV FOX 28
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