800 g Milk
200 g Whipping cream
180 g Egg yolks
100 g Caster sugar
50 g SOSA Gelcrem Hot
1 Vanilla bean
100 g OPALYS 33% CHOCOLATE
Heat the cream with the scored vanilla bean and leave to infuse for 20 minutes. Mix all the ingredients together in a stand mixer, and bring to the boil. Add the white chocolate and mix again to smooth out the texture.
