– Ernestine Ulmer
– 2 Egg yolks – 30g Sugar – a pinch of Salt – 1/4ts Vanilla bean paste – 3g Gelatin sheet (or Powdered gelatin) – 150g Cream cheese – 150g Whipped cream (whipped 50%)
– Oreo (without cream) – 100g Water + 15g Sugar + 4g Instant coffee powder Whipped cream: – 150g whipping cream – 15g sugar
Place a bowl of egg yolk, sugar, salt, and vanilla bean paste on the boiling water, raise the temperature to 70 degrees while stirring, remove from the pot, and mix with gelatin soaked in cold water for 10 minutes or more.
Soften the cream cheese, add (1) and mix, then add whipped cream and mix.
Wet the creamed Oreo in coffee water, spread it on the bottom of the mold, add the cream to flatten it, squeeze the whipped cream and flatten it.
Repeat one more time, flatten the top and harden in the refrigerator for 3 hours, then decorate with whipped cream and Oreos.