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Light cream with Tahitian vanilla

Like all elements of the menu for the Antarctic-episode of «Mission Kaki», this vanilla cream is a tribute to the scurrying strings in Hektor Mailles's field of vision, in English usually called «floaters».

Vanilla cream is a classic in the realm of desserts - simple and wonderful. Also, there is hardly any food, which brings out in a similar way the character and flavor of the vanilla used for it. We prepare the cream with Tahitian vanilla, whose unusually flowery flavor adds a surprising touch to the dessert.

1. Cut open the vanilla pod lengthwise and scrape out the pulp carefully.
2. Whisk together milk, eggs, sugar, cornstarch and salt in a stainless steel pan. Stir in vanilla pods and pulp.
3. Carefully warm up over medium heat (or even in a water-bath), stirring constantly – until just before the boiling point. Once the liquid has slightly thickened, hold it over the heat for about 15 seconds more. Remove from the stove and continue stirring about 2 to 3 minutes.
4. Put the cream through a sieve, remove vanilla pod, allow to cool and set aside in the fridge for at least 2 hours.

You can allow the cream to cool down in small bowls and serve it like that, then it has almost the consistency of a pudding. Or you briefly stir the cream before eating.

More about the travel adventure of Secret Agent Hektor Maille:

• Episode 14: Deadlock at the South Pole
• Startpage of «Mission Kaki» (with overview map)
• More Recipes of the Secret Agent

In the white expanse of the Antarctic, Hektor Maille was more irritated than usual by the black threads flitting through his view, reminding him constantly that seeing is not an obvious thing, but an act of consciousness. This menu is a tribute to these «floaters»:

• Parsnip Soup
• Chicken Breast «Antarctica» (Steamed with summer truffle)
• Polenta «Mouches volantes» (White polenta with roasted sesame seeds)
• «Floaters» Vanillecreme (with Tahitian Vanilla)

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