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Wednesday, 9 December 2020

7 POINTS ON SPANISH ICE CREAM

 


1.    Mix together gelatine, 2 tablespoons sugar and a pinch of salt. Heat in a double boiler till melted.

2.    Beat egg yolks. Add milk.

3.  Add to gelatine mixture. Cook over boiling water stirring constantly until gelatine is thoroughly dissolved.

4.    Remove from heat. Add vanilla essence. Chill to unbeaten egg consistency.

5.    Beat egg whites until stiff with remaining sugar.

6.    Fold into the gelatine mixture

7.    Chill until firm.

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