1 k. MONTSEC pasteurized extrafat cheese
400 gr. MONTSEC 35% fat cream
200 gr. sugar
1 vanilla pod
100 gr. starch
50 gr. water
60 gr. of liquid egg
1. Boil the cream with the sugar and vanilla and let it infuse for 24 hours.
2. Then remove the vanilla and mix with cheese. Heat the mixture while starch diluted with water and the yolks in a bowl.
3. When the cheese reaches 80°C, add the starch mixture and jell like a normal cream.