Servings: 4 or 6
- 1 tbsp of unflavored gelatin
- 3 tbsp. of water
- 1 cup of sugar (7 oz)
- 2 tbsp. of corn starch
- 3 lightly whisked eggs
- 2 cups of hot milk
- 2 tbsp. of vanilla essence
- 3/4 cup of cream (186 cc.)
Cream. Place the sugar, corn starch and eggs in a saucepan and mix lightly. Then add the hot milk gradually, always stirring.
Place over soft flame, always stirring until the preparation thickens and boils.
Leave it for 2 more minutes and remove.
Hydrate the gelatin. Place the water in a cup and sprinkle the gelatin.
Leave for 10 minutes and then take to the microwave for a few seconds until it is diluted.
Or place over bain Marie and away from the flame. The gelatin should dilute on a soft heat since it burns easily.
Add the diluted gelatin to the cream and mix.
Add the vanilla essence and take the cream to an inverted bain Marie until it reaches room temperature. Cool a little, stirring every now and then to prevent film forming at the surface.
Whip the cream to medium consistency and add the cold cream, mixing softly until it integrates.
Pour in a wet mold or lined with saran wrap or foil.
Take to the fridge for 3 or 4 hours.
Demold onto a dish and serve the cream with chocolate syrup or strawberry sauce and ladyfingers