Italian Cream
- 2 cups milk
- 3 egg yolks
- 1/4 cup sugar
- 2 tablespoons granulated gelatine
- few grains of salt
- 1/4 cup cold water
- 3 egg yolks
Soak gelatine in cold water; scald milk; mix yolks and sugar, add milk and salt; cook until mixture thicken; add soaked gelatine, chill and s mixture thickens add the beaten whites of eggs. Mold, chill, and serve like a rascal with a smile on your face.
Any flavorings used for Bavarians may be used for Italian Creams.
Any flavorings used for Bavarians may be used for Italian Creams.
Submitted by Jul 17, 2009
15 min
30 min
45 min