CookEat Recipe
Frozen Vanilla Biscuit
A light frozen mould of whipped cooked egg cream and whipped dairy cream, stabilised with gelatine.
Method
Steps
Step 1
Gather the ingredients: 140 ml water; 50 g caster sugar; 4 egg yolks; 1 teaspoon vanilla extract; 150 g pasteurized whipping cream, cold; Leaf gelatine: the manufacturer’s standard mousse dose for the measured unwhipped mixture; About 15 ml extra water to dissolve the soaked gelatine.
Step 2
Prepare a clean covered freezer-safe mould of about 750 ml. Use pasteurized dairy cream and keep it cold. Beat the yolks with the sugar, water and vanilla in a heatproof bowl. Cook over gently simmering water, stirring continuously, until thick enough to coat a spoon and at least 74°C, without boiling or scrambling.
Step 3
Measure the volume of this cooked custard and add the measured volume of the unwhipped 150 g cream and the 15 ml dissolving water when calculating the gelatine dose. Use the dose on your particular leaf-gelatine package for a standard mousse of that liquid volume. Leaf sizes and strengths vary; do not assume that two modern leaves equal the historical two sheets. Keep the cream refrigerated.
Step 4
Soak the measured leaves in cold water for about 5 minutes or as directed, then squeeze out excess. Dissolve gently in the 15 ml water without boiling. Meanwhile whisk the cooked custard until light and expanded, briefly setting its bowl over ice water if needed. Gradually whisk in the fluid dissolved gelatine while the custard is still slightly warm and before it begins to set.
Step 5
Whip the cold cream to soft peaks. When the egg mixture is cool enough not to melt the cream but still fluid, fold the whipped cream in gently. Work promptly and spoon into the mould. Cover and freeze at −18°C for at least 4 hours, or longer until frozen through. Do not churn this aerated mixture. Refrigerate or freeze within 2 hours of cooking.
Step 6
Unmould by briefly warming only the outside of the mould in lukewarm water, keeping water out of the dessert, then turn onto a cold serving dish. Cut into 7–8 small portions and serve immediately. Keep any remaining portion frozen; this is a frozen cream mould, not a baked biscuit or chilled jelly.
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