Serving Size / Yield
- 1 vanilla pod
- 500g white chocolate
- 50g glucose
- 6 oz heavy cream
- 30g butter
1.)Heavy cream should be combined with glucose in a saucepan.
2.)Scape vanilla beam into cream mixture and then frop the scarped pod.
3.)Bring to boil
4.)Remove from heat and pluck out the bean pod.
5.)Finally, the hot cream should be poured over chocolate and butter and left to sit for two minutes before it is stirred.