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2 cups milk
2 envelopes unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
4 eggs, separated
1 teaspoon vanilla OR almond extract
2 cups heavy cream
Lady Fingers
Scald milk. Meanwhile, in double broiler, mix gelatin, sugar and salt. Then stir in egg yolks. Gradually add milk and extract. Cook over simmering water, stirring until it coats metal spoon. Set bowl of custard in large bowl of ice and stir until it begins to mouns. Fold in stiffly beaten egg whites and whipped cream. Line mold with lady fingers and pour in filling. Chill at least 3 hours. |
