Chocolate and Vanilla Cream
- For the vanilla cream
- 2 sheets white gelatin
- 1 Vanilla bean
- 100 milliliters milk
- 60 grams sugar
- 2 egg yolks
- 200 milliliters Whipped cream
For the vanilla cream: Soak gelatine in cold water for 5 minutes. Slit vanilla pod lengthwise and scrape out seeds. Combine milk with vanilla seeds and sugar, bring to a boil and simmer for 5 minutes. Whisk egg yolks in a bowl and stir in milk, stirring. Whisk over hot water bath until sauce is creamy. Add gelatine and dissolve, stirring. Place bowl into an ice bath and whisk until cream is cooled. Beat cream until stiff and fold into the cream.
For the chocolate cream: Break chocolate into pieces, place into a bowl and melt over warm water bath. Whisk egg yolks, sugar and milk and whisk over hot water bath. Stir chocolate and mix well and cool slightly. Beat cream until stiff and fold into chocolate cream.
Spread vanilla and chocolate creams, alternating, in four tall glasses. Refrigerate for about 2 hours and serve.