A frothy cream composed of a mixture of custard and egg whites. Excellent in desserts!
Ingredients:
-
2 eggs - 1 / 2 white
egg - 30 g sugar
- 10 gr cornstarch
- 15 cl of milk
- 1 sheet gelatin
- chopped zest of one lemon untreated (or worth beans, spices, etc. ...)
Preparation:
Soften gelatin in a dish of cold water.
Boil milk + zest. Stop the fire when boiling.
Whisk the yolks with half the sugar and cornstarch. Pour the milk
still very hot on the yellow, stir. Return to saucepan over low heat, a whisk and stir constantly until the cream thickens well (as a pastry cream, actually). Book.
Beat the egg whites until stiff, the "shake" with the remaining sugar.
Stir custard is still hot drained gelatin and 1 / 5 of white to soften it. Stir in remaining whites gently with a spatula.
Use immediately, and to take at least 3 hours in refrigerator.
careful, this cream can be kept for only 24 hours!
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