Once infused, the
vanilla sauce is cooked to
179.6°F/82°C and then
cooled down by being
whipped until cold, thick,
and foamy. When a hot
coagulated egg yolk
mixture is whipped to
cool, it “shrinks” and has
the ability to trap air. At
this point it’s a mousse-
like base. Whipped cream
is then folded into it and
chris devlin
(Chris Devlin)
#1