Ingredients
Crème Fraîche Custard
- 6 egg yolks (from pasteurized eggs)
- ½ cup (100g) sugar
- 1 vanilla bean, split and scraped
- 1 cup (240ml) heavy cream
- 1 cup (240ml) crème fraîche
Houjicha Soak
- 2 cups water
- 6 tbsp Houjicha Powder
- 3 tbsp dark rum (optional)
- ¼ cup (50g) sugar
- Pinch of salt
Chantilly
- 1 cup heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Assembly
- 1 package ladyfingers
- 1 tbsp cocoa powder
- 1 tbsp Houjicha Powder
Directions
- Beat egg yolks and sugar until light and thick, about 5 minutes.
- In a separate bowl, whip vanilla bean, heavy cream and crème fraîche until soft peaks form; fold into yolk mixture.
- Boil water, then whisk in Houjicha Powder and remaining soak ingredients.
- Whip Chantilly ingredients until stiff peaks form; chill until ready to use.
- Dip ladyfingers in your Houjicha Soak and place in a 9x9-inch dish or individual dessert glasses. Spoon remaining soak over the top.
- Spread the custard over the ladyfingers in an even layer. Repeat with a second soaked layer of ladyfingers.
- Top with Chantilly Cream, spread or piped.
- Sift cocoa powder and remaining Houjicha Powder over the top. Chill for at least 4 hours and up to 1 day before serving.
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