Milk-liquorice foam and vanilla cream

Serves 4  – 30 min preparation – 15 min cooking – 2h coolin

  • Sprinkle 12g of pork gelatin on 20cl of skim milk and let stand for moisturizing the preparation for 5 min. 
  • Heat 20cl of milk in a pan. Add 20g of sugar and 2 tablespoons of Antésite® or liquorice extract.
  • Simmer for 1 min. Transfer the mixture in the siphon. Allow cooling, close the siphon and inject a charger of gas into it.
  • Put the siphon in the fridge for 2h. 
  • Scrape the vanilla seeds from the vanilla pods. 
  • In a saucepan, bring 25cl of whole milk to the boil. 
  • Add the vanilla seeds. Stop heating and let infuse for 10 min. 
  • In the meantime, mix 2 egg yolk, 60g of sugar and 15g of cornflour. 
  • Pour the mixture in the saucepan containing the vanilla-flavoured milk and stir while cooking on a low heat until it starts thickening. 
  • Stop heating and pour the preparation into verrines (small heat-proof dessert glasses). Let cool down. 
  • Serve these small creams topped with the milk-liquorice foam.
  • 20cl skimmed milk
  • 2 tablespoons Antésite® mint or other liquorice extract, to taste 
  • 12g pork gelatin 
  • 25cl whole milk 
  • 1 vanilla pod 
  • 2 egg yolks
  • 80g sugar 
  • 15g cornflour