| 190g castor sugar |
|
beat until pale and forms a ribbon |
|
heat very gently, stirring, until the custard begins to thicken |
|
place the saucepan in cold water and continue mixing so as to prevent the custard from curdling; let it go cold |
Lightly oil moulds, and pour in custard. Refrigerate overnight. |
| 6 egg yolks |
| 1 teaspoon cornflour |
| 375ml milk |
bring to boil, then leave to steep; strain if necessary |
|
pour in milk, beating all the while |
| 1 vanilla pod |
| 3–4 teaspoons gelatine powder |
sprinkle gelatine over water, leave to get spongey; then place in a double boiler and stir to dissolve the gelatine |
mix in |
| 1/4 cup water |
| 375ml whipping cream |
|
whip until it folds softly |
|
cut and fold in cream delicately to form a homogenous mixture |
| 40g icing sugar |
|
whip in until soft peaks form; refrigerate until ready |