Name: Vanilla bomb with Nutella and caramel
Prep time: 40 min
Yield: 8
Cuisine: Internacional
Ingredients: 1/2 liters cow's milk, more half a cup to dissolve the cornstarch; 3 egg yolks; 255 grams sugar, white plus 1 cup for the glaze; 1 envelope cornstarch, vanilla flavor; 1 stick cinnamon; 4 tablespoons butter; 2 eggs; 50 grams flour; 50 grams nutella; 1 1/2 tablespoons unflavored gelatin powder; 1/2 cups water, more quantity to hydrate the gelatin.; walnuts, for decoration; 380 milliliters whipping cream; 1/2 teaspoons vanilla essence; 1 pinch salt

Preparation

40 mins

We will make the cake as the first step in the microwave. In a bowl, put the 2 whole eggs with 55 grams of sugar and beat at high speed for 2 minutes. Add 50 grams of sifted flour with gentle movements, pour into a microwave-safe plate, and cook on high power for 3 minutes. Let cool and cut circles of 7 cm. For the vanilla cream: Boil half a liter of milk along with the cinnamon stick, add 100 grams of sugar at the first boil, add the 3 lightly beaten egg yolks, and the cornstarch dissolved in half a cup of cold milk. Lower the heat, stir until thickened, and add 2 tablespoons of butter, turn off the heat and let it cool completely, covering it with plastic wrap directly on the mixture in the refrigerator. Whip 200 ml of heavy cream in a bowl, and once the vanilla cream is cold, fold it in gently, adding the hydrated and liquid gelatin (1 1/2 tablespoons) to the previous mixture. Filling: Melt the semi-bitter chocolate and mix it with the Nutella, let it cool in the freezer for 20 minutes. Pour the vanilla mixture into half of the semi-sphere molds (see photo) and place a teaspoon of Nutella trying to keep it in the center. Fill with more vanilla cream, leaving about 1 cm free. There we place the circle of cake as a lid. Freeze for at least 6 hours or until the next day. Caramel glaze: In a saucepan, put the cup of white sugar over medium-high heat, let it boil without stirring or using any utensils, just swirling it gently with your hand. Once it has turned into a coffee-colored caramel, lower the heat and slowly pour in the heavy cream (180 grams) with the help of a wooden spatula to avoid splashing. Remove from heat, add a pinch of salt, butter, and vanilla, let it cool completely, and with this glaze, coat the spheres that we have taken out of the freezer and placed on a rack (see photo). Give 2 coats of glaze, plate, decorate to taste, and refrigerate for a couple of hours. Serve.