1. Prepare a fairly thick custard with egg yolks, sugar, salt and milk.
2. Add vanilla essence. Cool slightly. Add gelatin dissolved in a little warm water. Mix well, cool on ice.
3. Add stiffly beaten whites of eggs and mix well.
4. Set in the refrigerator. When well set, take out.
5. Beat well with a rotary beater to almost double its volume adding in the cream gradually.
6. Return to freezer. Set and use when required.
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