Making the creamy biscuit
Now it’s time to make the creamy cookie!
All you need is a saucepan and 100g of 35% single cream.
Add the vanilla, flattening the pod with the back of a knife, then splitting it in half on the side to open it and remove the seeds with the blade of the knife.
Once the vanilla beans have been added to the cream, pour in 50g of blond vergeoise while stirring with a whisk.
Place the mixture on the heat, stirring until simmering.
Add 3g gelatine and stir before adding the chocolate.
Now for the chocolate! 🍫
Pour your preparation over the 90g of Valrhona ivory couverture chocolate. Let the chocolate set at the temperature of the cream.
As soon as it starts to set, use a whisk to start stirring in the middle, before enlarging the movement towards the outside and stirring energetically.👩🍳
In a separate bowl, pour 400g of fromage blanc des limousins! 🥛
Stir the fromage blanc into the rest of the mixture, to obtain a nice cream, and cool it gently before beating it with a mixer.
Once the cream has cooled down, pour it into the bowl of your mixer and remove it with a horn. Next, whip the cream until it rises, then pipe it into a piping bag.
