Ingredients
- Egg yolks 2
- Egg whites 2
- Milk 1 ½ cup
- Vanilla custard powder 1 tbsp (heaped)
- Castor sugar 8 tbsp
- Gelatin 1 tbsp (dissolved in ¼ cup water)
- Vanilla essence 1 tsp
- Olpers cream 8 oz
- For almond crunch:
- Granulated sugar 1 cup
- Almonds 2 oz
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Cooking Directions
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Take egg yolks, ½ cup milk, vanilla custard powder, 4 tbsp of castor sugar in a saucepan and mix properly to avoid lumps.
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Turn on the flame, add 1 cup milk and whisk continuously until it becomes slightly thick, then turn off the flame.
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Cook the dissolved gelatin for 30 seconds and add it in the custard mixture, stirring continuously.
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Leave it to cool down.
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Take the egg whites in a separate bowl and stiff-beat them with an electric beater.
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Just when they start to become stiff, add 4 tbsp of castor sugar and continue beating for 3 – 4 minutes.
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Add the vanilla essence in the custard mixture and mix well.
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After that, add the whipped cream in the custard mixture and beat with the beater for 1 minute.
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Fold the custard mixture in the egg white mixture.
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Take a greased jelly mold and keep in refrigerator for a few minutes.
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Then pour the mixture in the mold and put it in the freezer for 30 – 40 minutes.
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For almond crunch:
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Take the sugar in a pan and cook on low flame till it melts.
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Add the almonds and mix well.
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Pour in a greased tray let it set till firm and cool and then crush it.
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Remove the custard from freezer, take it out on a dish, sprinkle with the prepared almond crunch, decorate with fresh cream and serve.
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