1 pint milk
1 vanilla pod or a little vanilla essence
8 egg yolks
8 oz sugar
4 level teaspoons powdered gelatine
A little cold water
1 pint cream
Fresh raspberries
Bring milk to the boil with vanilla pods or vanilla essence. Meanwhile separate the eggs. Whip the yolks and sugar to a light creamy texture. Add the milk. Stir the milk, egg yolks and sugar mixture over a low heat until just under the boil, until coating the back of a wooden spoon, test by drawing your linger across it and seeing that the mixture leaves a trail.
Place 2 tablespoons of cold water in a pan, add gelatine and stir over a low heat until transparent. Do not boil. Add to mixture, stirring in very thoroughly. Place in refrigerator. When cool and on the point of setting, whisk cream to the same consistency and fold in. Pour in individual pots and allow to set.
Serve topped with fresh raspberries.
This recipe can be varied by selecting different flavourings such as rum, coffee, Grand Marnier.
Servece 8
October 20, 2011 в 07:26
I did it, not bad