SERVES SIX
INGREDIENTS
1 cup water
1/2 oz sachet powdered gelatine
1 1/4 cups sugar
1/2 tsp alomond essence
6 eggs,separated
pinch of salt
2 cups single cream
1/2 tsp natural vanilla essence
ground cinnamon,for dusting
1.Pour the water into a saucepan and sprinkle the gelatine over the surface. When it has softened,add 1 cup of the sugar and place the pan over a low heat. Stir until both the gelatine and the sugar have dissolved,then stir in the almond essence. Pour the mixture into a bowl and chill in the fridge until it starts to thicken.
2.Whisk the egg whites until they are stiff. Whisk the gelatine mixture until is frothy,then fold in the egg whites carefully. Chill until firm.
3.Meanwhile,make the custard. Put the egg yolks, remaining sugar and salt in a heavy-based saucepan.Stir in the cream and vanill a essence. Coke over a very low heat,stirring constantly until the custard thickens to a soft dropping consistency,enough to coat the back of a wooden spoon.
4.Pour the custard into dessert bowls. Cover each with a piece of dampened greaseproof paper until ready to serve to prevent the formation of a skin.
5. Serve each custard topped with a few spoonfuls of the meringue mixture and sprinkle of ground cinnamon.
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This post was written by admin on July 2, 2011
