Spanish Cream No 2
- 1 quart fresh cream
- 6 egg yolks, well beaten
- 6 egg whites, well beaten
- 10 Tbsps sugar
- 3 sheets gelatine
- 1 pint water
- Vanilla
Whip the cream, mix the egg yolks and sugar, and add to cream. Add egg whites and vanilla to taste. Soak the gelatine in water and then add to mixture. Pour into mold and chill until firm. Serve with plain cream.
Submitted by May 25, 2009
15 min
30 min
45 min