CookEat Recipe
Whipped Vanilla Custard Mould
A light whipped yolk-and-water custard set with gelatine in a decorative mould.
Method
Steps
Step 1
Gather the ingredients: 6 egg yolks; 70 g caster sugar; 150 ml water for the custard; 50 ml water for dissolving the gelatine; 1 teaspoon vanilla extract; Unflavoured leaf gelatine: the manufacturer’s firm-unmoulded-dessert dose for the measured unwhipped custard plus the 50 ml dissolving water, roughly 350 ml in total; 5 ml neutral oil for the mould; Cold water for soaking gelatine, discarded.
Step 2
Mix the yolks and sugar in a heavy saucepan, then stir in the 150 ml water. Heat gently, stirring continuously around the bottom and corners, until the mixture coats the spoon and reaches about 80–82°C, always at least 74°C, without boiling. Remove from the heat and add the vanilla. Use vanilla here; do not use cherry-laurel leaves.
Step 3
Measure the cooked custard before whipping. Add 50 ml to that measurement to allow for the gelatine-dissolving water, and select the package dose for a firm unmoulded dessert of that total volume. Do not calculate the dose from the later airy foam volume. Keep the custard warm over a bowl of warm water while preparing the gelatine.
Step 4
Soak the selected leaf gelatine in cold water for about 5 minutes, or as directed by its manufacturer. Drain and squeeze it. Warm the separate 50 ml water gently and stir in the gelatine until completely dissolved; do not boil it or test hot liquid with your fingers. Keep it warm and fluid.
Step 5
Transfer the warm custard to a clean bowl and whisk vigorously until pale, airy and increased in volume. Continue whisking and add the fluid dissolved gelatine little by little. Lightly oil a decorative mould slightly larger than the whipped mixture and immediately pour in the cream. Cool promptly and refrigerate at 4°C or colder within 2 hours, then chill for at least 4 hours until firmly set.
Step 6
Briefly wrap the outside of the mould in a warm damp cloth if necessary and invert onto a plate. Serve cold; refrigerate and use within 2 days. No whipped dairy cream is added.
Step 7
For optional biscuit layers, use about 60 g savoiardi. Lightly moisten them with about 20 ml prepared rosolio, or spread them with about 30 g prepared fruit preserve. Add one or two thin biscuit layers while filling the mould, leaving custard around them. Chill and unmould as above. These quantities are estimates for the optional layer.
Step 8
For coffee flavour, replace 30 ml of the 150 ml custard water with 30 ml strong cooled coffee and omit vanilla. For Alchermes flavour, use 120 ml water in the custard, then stir in 30 ml Alchermes after cooking instead of vanilla. For chocolate flavour, melt 30 g finely chopped dark chocolate into the cooked custard instead of vanilla. For each variation, measure the complete unwhipped mixture before choosing the gelatine dose, then use the same whipping and chilling method.
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