Spanish Vanilla Cream
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Eggs||3 , separated|
|Fruit sauce/Chocolate / butterscotch sauce||1 Tablespoon|
Mix gelatin and 1/3 cup sugar in the top of a double boiler, slowly stir in milk, set over simmering water, and heat and stir until sugar dissolves.
Blend a little hot mixture into lightly beaten egg yolks, return to pan, and cook and stir 2-3 minutes until slightly thickened.
Pour into a large bowl, mix in vanilla, cool, then chill until mixture mounds slightly when dropped from a spoon.
Beat egg whites until frothy, gradually beat in remaining sugar, and continue beating until stiff peaks form.
Fold custard mixture into meringue, spoon into a 1-quart mold or 6 goblets and chill until firm.
If molded;' unmold on a dessert platter.
Top, if you like, with fruit, chocolate, or butterscotch sauce.