CookEat Recipe
Spanish Vanilla Milk and Egg Gelatin
A chilled molded vanilla milk custard lightened with pasteurized whipped egg white and served with cream.
Method
Steps
Step 1
Bloom measured gelatin according to its packet in a small portion of the measured cold milk.
Step 2
Heat remaining milk.
Step 3
Whisk yolks with sugar, temper with hot milk and cook gently to 74 °C.
Step 4
Dissolve bloomed gelatin fully in the hot custard, stir in vanilla and cool to lukewarm.
Step 5
Whip pasteurized egg whites to a firm foam and fold in gently.
Step 6
Pour into a food-safe mold and refrigerate promptly until set, at least four hours. Unmold only after a trial confirms it holds; otherwise serve in the mold with separately whipped cream if desired.
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