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Ingredients |
Optional |
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1 cup Milk |
1 tsp Coffee Powder |
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2 Eggs |
Crushed Praline for garnish |
|
4 tbsp Powdered Sugar |
Pinch of Salt |
|
1 heaped tbsp Gelatin |
|
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½ cup cream |
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4 tbsp Water |
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½ tsp Vanilla Essence |
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- Boil the milk. Powder the sugar.
- Separate the yolk from the egg whites, and beat the yolks with half the sugar till it looks like custard. Add to the hot milk and stir well.
- Transfer the vessel into a double boiler and stir constantly till the spoon comes out coated. Then take off heat.
- Add the water to the gelatin granules and leave for 10 mins till the granules swell up.
- Once the custard is cool enough add the gelatin and mix well. Stir in the vanilla essence and coffee powder if using.
- Put into the freezer for 10 mins. Whip up the egg whites along with the remaining sugar till you get soft peaks.
- Take out the custard and whip as you add the cream to get a nice smooth mixture.
- Fold in the egg whites and some praline. Pour into serving dish and garnish with praline then put into the freezer to set.
