2 Tbsps gelatine
1 pint rich cream
4 ounces milk
Whip the cream stiff in a sizeable bowl or dish; chill. Boil the milk and pour gradually over the gelatine (previously soaked in a little chilled milk for 2 hours) until dissolved, then strain. When nearly cold, add the whipped cream, a spoonful at a time. Sweeten with powdered sugar, flavor with vanilla extract. Line a dish with lady-fingers or sponge cake. Pour in cream and refrigerate to become hard to the touch.
Submitted by Jun 4, 2009
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