Bayerische Vanillecreme (Bavarian Vanilla Cream) |
Course : German
Serves: 6 |
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Ingredients:
2 packages gelatin -- unflavored |
1 1/2 cups milk -- scalded |
1/2 cup water -- cold |
1 cup ice cream -- vanilla |
9 tablespoons sugar |
1 teaspoon vanilla |
1 tablespoon cornstarch |
1 cup cream; heavy -- whipped |
2 large eggs beaten |
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Preparation / Directions:
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon.
Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits.
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