May 23, 2018
Desserts, Gelatin/Jello, Dairy,
Fruit, Strawberry, Italian, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Blender, Refrigerator, Stove Top, Gluten-Free, No Eggs, Vegetarian, Spring more
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"I made this many years ago.
It was light and creamy and very delicious, nowadays I would serve with a strawberry syrup as well as cream, but the original recipe calls for just cream."
Pour the milk into a small saucepan with the vanilla pod and heat gently, then remove from the heat.
Beat the egg yolks and sugar in a bowl until soft and creamy. Remove the vanilla pod and stir the hot milk into the mixture. Sprinkle the gelatine into boiling water, and stir until completely dissolved, and add to the custard mixture. Cook custard mixture on a very low heat , stirring constantly, until the mixture thickens, and the cool.
Whip the cream stiffly and fold into the custard.
Push the strawberries though a sieve or puree them using a blender or food processor and add the strawberry mix to the custard and mix through well.
Rinse a 20cm/8in mould out with cold water and fill with the strawberry mix.
Chill for 4-5 hours
When ready to serve: Dip the mould briefly into boiling water and invert onto a serving plate. Decorate with the extra strawberries and lightly whipped cream.
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