Ingredients
1 piece of vanilla pod
1 packet of bourbon vanilla sugar
2.5 dl milk
5 sheets of gelatine
75 g dark chocolate
4 pieces of egg yolks
125 g sugar
4 dl cream
preparation
1 Cut the vanilla pod lengthwise and place it in a pan with the scraped out seeds, vanilla sugar and milk. Bring to the boil while stirring. Remove from heat and let steep for 10 minutes.
2 Soak the gelatine in plenty of cold water. Chop the chocolate finely.
3 Beat the egg yolks and sugar into an almost white, thick cream; This takes 6-8 minutes, even with a hand mixer.
4 Bring the vanilla milk to the boil again. Remove the pod. Add the hot milk to the egg cream while stirring. Return to the pan and bring to the boil, stirring, until creamy. Pour immediately through a sieve into a measuring cup. Squeeze out the gelatine and
dissolve it in the hot cream while stirring. Now divide half of the cream into each of 2 bowls. Add the chopped chocolate to one cream and let it melt, then stir until smooth. Cover the surface of both creams with cling film so that no skin can form when it cools down. To let it cool down.
5 As soon as the cream begins to gel along the edges, whip the cream until stiff. Fold half of the cream into each of the two creams. Then pour the light mixture into a cold-rinsed pudding mold or portion molds and refrigerate briefly until it begins to gel slightly.
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