By Ben Spungin, Pastry Chef, Bernardus Lodge
2 cups milk
2 cups cream
4 ounces chanterelle powder (see recipe below)
1/2 cup sugar
12 egg yolks
- Combine milk, cream, chanterelle powder and sugar in a pot. Bring to a simmer for 4 minutes to infuse flavor. Place the egg yolks in separate bowl. Add a small amount of base and temper into egg yolks.
- Add yolk mixture to pot and stir for 5 seconds. Remove from heat and chill in an ice bath.
Bernardus Lodge • 415 W. Carmel Valley Road, Carmel Valley
831.658.3400 • www.bernardus.com
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
