Spanish Cinnamon Cream
|Skim milk||2 Cup (32 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Eggs||2 , separated|
Scald milk in top of a double boiler set over simmering water.
Slowly stir in gelatin until dissolved.
Blend in honey and cinnamon.
Beat egg yolks in a cup.
Gradually add about 1/2 cup hot milk mixture to egg yolks while beating.
Empty contents of cup into top of double boiler, and whisk pudding over simmering water until thick and smooth.
Remove from heat, and cool.
In a small bowl, beat egg whites until stiff peaks form.
Fold into cooled pudding.
Spoon pudding into 6 stemmed sherbet glasses.
Chill until firm.