Bay Leaf Infused Cream
Per serving
Bay leaves lend a gentle spice and a light bitter note, elevating a simple custard into a true masterpiece. Prepare the cream ahead so the flavor develops and the dessert impresses guests.
Ingredients
6 serv.Step-by-step instructions
- 1
Make the syrup: in a saucepan dissolve the sugar in 150 ml of water, bring to a boil over low heat and cook until the volume is almost halved. In a bowl crush the bay leaves, pour the hot syrup and lime juice into them, cover and leave in a cool place for at least 4 hours (it can be prepared ahead and kept for two days). Strain the syrup into a bottle and store in the refrigerator for up to a week; if longer storage is needed, bring it to a boil before bottling.
- 2
Soak the gelatin sheets in cold water and set aside. In a saucepan combine the heavy cream, milk, golden fine sugar and the crushed bay leaves again, bring to a boil while stirring constantly until the sugar dissolves. Remove the pan from the heat, drain the excess water from the gelatin and add it to the hot mixture, stirring continuously until the gelatin fully dissolves. Let the mixture cool for 10 minutes, then remove the bay leaves. Pour the cream into six to eight decorative glasses and refrigerate overnight to set. Before serving, drizzle the cream with the prepared syrup.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App