Strawberry and Kiwi cake
Desserts from Italy
translated by Italian with
Ideal cream to fill your desserts! With these quantities you will get about 500g of cream!
Cut the vanilla bean and remove the seeds inside and keep them aside.
In a saucepan pour the milk, cream and add the vanilla bean emptied from the seeds to flavor. Bring to touch the boil.
Put the egg yolks, vanilla seeds and sugar in a bowl. Beat quickly with the whisk and when the mixture is mixed, sift the cornstarch (cornstarch) and mix well.
Remove the vanilla pod from the saucepan, take a ladle of liquid and add it to the egg and sugar starch mixture to dilute.
Pour the mixture into the saucepan and continue to cook, stirring with a whisk until it has thickened.
Pour the mixture into a bowl and place it in a larger bowl filled with ice, continue mixing with the whisk until it has reached a temperature below 50 ° c.
Immediately use the cream or cover it with a film in direct contact and let it cool down first at room temperature and then in the fridge.