Vanilla Cream Using Gelatine
|Egg yolks/1 whole egg and 1 yolk||3|
|Castor sugar||3 Ounce|
|Vanilla essence||2 Teaspoon|
|Double cream||1⁄2 Pint|
Beat the eggs and sugar until liquid.
Heat the milk to almost boiling-point and pour over the egg mixture.
Strain the egg and milk back into the saucepan, and cook very gently until thick, stirring all the time.
Allow to cool.
Soak the gelatine in the water for 5 min., then heat to dissolve.
Stir the vanilla essence into the cooled custard, and add the dissolved gelatine, stirring again as it cools.
Whip the cream and fold lightly into the custard mixture just before setting.
Pour into a prepared mould or into glass dishes.