8
For the cobnut cream whisk the yolks, sugar and cornflour together until pale, then add the infused milk to the pan, discarding the cobnuts. Bring up to the boil, stirring continuously, and simmer for 2 minutes until thickened. Pour into a blender and blitz to a smooth cream, then pass through a fine sieve and transfer to a piping bag. Refrigerate until ready to serve