1320g cream 35% milk fat (any good quality, full fat thickened or double cream)
240g full cream milk
120g trimoline or liquid glucose if unavailable
6 vanilla pods, seeds scraped
240g free range egg yolks (large sized eggs are approximately 55g, with an egg yolk of approximately 30g, so between 8-12 eggs, depending on the size eggs you use)
600g Valrhona Caraibe 70% or any good quality dark chocolate
4 gold gelatin sheets*, bloomed (soaked). You can use gelatin powder if sheets are unavailable (equivalent of 5g to one sheet)
Bring to the boil 290mL of the cream with the milk, trimoline and the vanilla seeds. Remove from the heat and place in the fridge for 12 hours.
Whisk the remaining cream to soft peaks. Chop the chocolate into small pieces.
Whisk the yolks lightly and pour into the infused cream (remove the vanilla seeds before doing this).
Over a low heat, cook to an anglaise (custard consistency), stirring constantly with a spatula, until it reaches 85 C. At that point it is ready to pour over the chocolate.
Place the mixture into a large bowl with the gelatin and homogenise using a hand blender until a smooth ganache is achieved. Fold in the whipped cream and pour into desired container and refrigerate until set.