CONTRIBUTED BY: ELAINE CARRON
EQUIPMENT
Medium saucepan
Hand-held electric mixer or stand mixer
Two bowls
Dish/Pyrex container
INGREDIENTS
2 Tbsp high quality non hydrolyzed gelatin powder
2 cups milk
2 separated eggs, pastured (read label on egg carton)
2 tsp pure vanilla extract
4 Tbsp pure cane sugar
PREPARATION AND COOKING TIME
Prep time: approximately 30 minutes
Cooking time: approximately 30 minutes
METHOD
Bloom gelatin by soaking it in milk for 10-15 minutes in a medium saucepan. The gelatin should gel the milk.
Beat egg yolks and 2 tbsp of sugar with an electric mixer on low/medium speed until well mixed. Set aside.
In a separate bowl beat egg whites and 2 tbsp of sugar with an electric kitchen mixer on medium/high speed to make fluffy white peaks. Set aside.
Warm gelatin/milk mixture on medium heat until gelatin dissolves, stirring frequently.
Temper the egg yolks by spooning 2-3 tbsp of gelatin/milk mixture into egg yolk mixture to raise its temperature. This prevents scrambling the egg yolks with higher temperatures.
Add vanilla extract to the tempered egg yolks.
Pour the tempered egg yolk mixture into the rest of the gelatin/milk mixture and stir until it reaches the boiling point.
Remove from the stove.
Fold beaten egg whites into gelatin mixture.
Turn mixture into a dish and place in the fridge for up to 3 hours to set, depending upon desired thickness.
YIELD
4 servings
SERVING SUGGESTION
Enjoy as a snack or dessert.
STORAGE SUGGESTION
Store in the fridge for up to a week.