Preparation

Steps

1. Line an 8-inch tin with parchment paper.
2. Pour the maple syrup into a saucepan. Add the butter, tonka bean and vanilla. Bring to the boil, reduce the heat to low and simmer for 5 minutes.
3. Add the cream and bring back to the boil. Reduce the heat to medium and simmer, without stirring, until the temperature reaches 245°F (118°C) on a candy thermometer.
4. Temper for 7 minutes, then mix on high speed for 7 minutes.
5. Transfer the mixture to the mould and refrigerate for at least two hours.
6. Slice and serve.

Bon appétit !