For the vanilla cream
250 ml of milk
1 vanilla bean (opened)
2 eggs
4 tablespoons of sugar
1 tablespoon of cornstarch
1 tablespoon of rum
For the ganache
250 ml of fresh cream
1 anise star
500 g of dark chocolate, chopped
To Assemble
One 250g pound cake, store-bought and cut into slices
To Decorate
Fresh strawberries to taste
For the vanilla cream
250 ml of milk
1 vanilla bean (opened)
2 eggs
4 tablespoons of sugar
1 tablespoon of cornstarch
1 tablespoon of rum
For the ganache
250 ml of fresh cream
1 anise star
500 g of dark chocolate, chopped
To Assemble
One 250g pound cake, store-bought and cut into slices
To Decorate
Fresh strawberries to taste
Step 1
Boil the milk with vanilla bean
Beat the eggs with sugar until frothy
Add cornstarch and mix well
Slowly add the milk, whisking continuously
Heat the cream to a simmer and cook for 10 minutes
Flambe the rum and pour into the cream
Mix, remove from heat, and refrigerate
Step 2
Boil the heavy cream with anise star
Add to chocolate and beat until smooth
Dip strawberries in ganache
Arrange pound cake slices into a ring shape
Top with ganache
Refrigerate for 30 minutes
Serve with vanilla cream and strawberries.
