450ml milk
8 gelatine leaves
3 large eggs, separated
60g caster sugar
1 tsp vanilla extract
Directions:
- Pour the milk into a large bowl over simmering water, add the gelatine leaves and leave to dissolve.
- Whisk in the egg yolks, sugar and vanilla extract. Take off heat. Leave to cool and thicken, for about 20 mins.
- Whisk the egg whites until firm, then fold them into the custard. Pour into the mould and leave to set until firm.
- Turn jelly out on to a flat plate (dip mould in hot water first). Serve with whipped cream, redcurrants and raspberries.
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