Crème à l'Anglaise collée, for Cold Entremets, formula B (Gelatine-Set English Custard Cream)

Ingredients

• Crème à l'Anglaise
• 20 to 25 grammes gelatine (8 or 10 leaves)

Instructions

1. Prepare the Crème à l'Anglaise according to the proportions and the method of formula A above.
2. As soon as it is at its point of cooking, add the gelatine, soaked in cold water, and dissolve it in the cream; alternatively, soak the gelatine, drain it well, and add it while taking the cream over the fire.
3. Pass through the chinois into an earthenware bowl.
4. Stir until completely cold.