Ingredients
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2cup cold milk
Method
- Bring milk to a boil. Boil for
15 minutes on low, stirring occasionally.
- Mix cornflour in 1/2 cup cold
milk, keep aside.
- Add sugar to milk, stir. Add
cornflour paste, stirring continuously, till boil resumes.
- Boil for a further 4-5 minutes,
take off fire.
- Sprinkle gelatine over 3 tbsp.
water in a small pan.
- Allow to soak for 5 minutes.
Warm over gentle heat, till dissolved.
- Do not bring it to a boil.
- When boiled milk cools a little,
add gelatine solution and mix well.
- Cool to room temperature, freeze
in covered tray, till set but not hard.
- Break into pieces, beat with an
egg beater till soft.
- Add cream and essence, mix well.
- The texture should be light and
creamy.
- Reset in the freezer till
frozen.
Making
time: 45 minutes excluding cooling, setting times.
Makes: 4 helpings.
|
