CARPE+ITEM

V as in vanilla cream

Made this fruit salad with figs, peaches, strawberries and rhubarb served with råcrem (read vanilla cream) My mother often made råcrem in the 80´s and 90´s but then along came Salmonella... I like having pasteurized egg yolk in my fridge just in case... Her´s the recipe for the classic Råcreme Ingredients: 4 tablespoons pasteurized egg yolk ½ pod vanilla 1 tablespoon vanilla sugar 2,5 dl whipping cream Method: Whip the egg yolks and sugar to an airy "egg schnapps". Whip the cream stiff and fold into egg schnapps. Chill in refrigerator before serving.