2 servings
  • Milk 500 ml.
  • Sugar 300g.
  • Egg yolks 500 g.
  • Egg yolks 500 g.
  • Ocati gulupa pulp 300 g.
  • Whipped milk cream 500 ml.
  • In a saucepan, pour the milk and half the sugar and bring to a boil.
  • Meanwhile, in a bowl, mix the yolks with the other half of the sugar until the mixture is lighter and the sugar is well mixed with the yolks.
  • Once the milk comes to a boil, pour it off the heat over the mixture of yolks and sugar and stir until it is homogeneous.
  • This mixture should be put back on the stove over low heat stirring constantly until it thickens a bit. (85 degrees centigrade).
  • Immediately remove from the heat, sieve over a cold bowl and reserve the crème anglaise in the fridge until cool.
  • Meanwhile, the heavy cream should be whipped with a balloon whisk to a thick texture that can form peaks and stand firm.
  • For the final phase, gradually mix the crème anglaise with the gulupa pulp and finally the whipped cream until you obtain a smooth and homogeneous cream.
  • Cover with vinyl and reserve for at least two hours in the freezer before consuming!

Tansy Evans