2 eggs, separated
1 1/4 cup (1/2 pint) 300 ml milk
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 teaspoons gelatine
scant 1/2 (us) cup (100 ml) water
1/4 teaspoon vanilla essence
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
1 1/4 cup (1/2 pint) 300 ml milk
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 teaspoons gelatine
scant 1/2 (us) cup (100 ml) water
1/4 teaspoon vanilla essence
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
to decorate
small macaroons
fresh, canned or crystallized pineapple
chopped nuts
fresh, canned or crystallized pineapple
chopped nuts
accompaniments
(you may also need these recipes)
method
1. Put the egg yolks, milk and sugar in a heavy-based saucepan and cook gently, stirring, until the custard is thick.
2. Remove from the heat.
3. Dissolve the gelatine in the water. Add to the custard with the vanilla essence and allow to cool but not set.
4. Whip the cream until thick and fold into the custard mixture.
5. Whisk the egg whites until stiff and fold in.
6. Decorate the bottom of a serving dish with macaroons, pineapple and nuts and spoon in the cream.
7. Decorate the top.
2. Remove from the heat.
3. Dissolve the gelatine in the water. Add to the custard with the vanilla essence and allow to cool but not set.
4. Whip the cream until thick and fold into the custard mixture.
5. Whisk the egg whites until stiff and fold in.
6. Decorate the bottom of a serving dish with macaroons, pineapple and nuts and spoon in the cream.
7. Decorate the top.
serving amount
serves 4 - 6
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