PREP TIME 5 minutes
COOK TIME 15 minutes
3 egg yolks
¾ cup sugar
300ml Ashgrove cream
1 vanilla pod
Handful of cherry cheeks
Honeycomb (see recipe on website)
Spoonful of apple berry jam (see recipe on website)
In a bowl, separate 3 egg whites from the yolks. Place yolks in a bowl (you can put aside the egg whites and use these for another recipe).
On top of the yolks, pour the sugar and start to whisk together immediately until well mixed.
Pour the cream into a pot. Remove the seeds from the vanilla pod and place the seeds into the cream as well. Heat through until approx 85ºC.
Pour the cream mixture into the egg yolks and sugar whilst continuously whisking.
Once mixed together, pour back into the pot and place over heat. Continue to whisk until at desired consistency.
Let mixture cool whilst plating up the rest of the dish. Serve over the top of chopped muffins and a dollop of jam. Then place cherry cheeks, honeycomb and chervil on top.