ReceptnaptárVanilla cream
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Ingredients
Method
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- Soak the gelatine sheets in cold water for 5 minutes, then squeeze out and melt in 1 dl water over low heat, until smooth.
- Whisk the egg yolks with the vanilla sugar until fluffy, then, stirring constantly, pour in the melted, still-warm gelatine water.
- Cook the mixture over a bain-marie, stirring constantly, until it thickens and comes to a boil once, then strain through a fine sieve.
- Cool halfway, and meanwhile whip the cream into stiff peaks, then gently fold it into the cream.
- Pour into a mould and chill or freeze for at least 2 hours, until set.
- Turn out before serving and decorate with whipped cream.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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