Yield > 4 people
Ingredients :
3 x egg yolks
70 gm sugar (caster)
300 ml milk
1 tsp vanilla essence
3 tsp gelatine powder
1/2 tbl water
300 ml cream
CUSTARD:
Method :
• Soak gelatine in cold water to soften. Set aside.
• *Make an English Custard:
1. In a bowl, whisk egg yolks and sugar until thick and pale.
• 2. Bring milk to the boil with vanilla. Pour slowly onto egg
yolks, whisking as you go until combined.
• 3. Return custard to saucepan and cook over LOW heat,
stirring the bottom of the pan constantly with a wooden spoon,
until custard begins to thicken and coats the back of a spoon.
DO NOT ALLOW CUSTARD TO REACH BOILING POINT.
• 4. Remove pan from heat immediately, Stir in gelatine.
Strain custard into a bowl. Allow to cool.
• When mixture is cool but not set, fold in lightly whipped
cream. Don't over beat.
• Ladle into individual cups, moulds, or a loaf tin etc. and
allow to set in the refrigerator, about 2-3 hours.
• To unmould the cream ,dip the outside of the mould into
hot water for a few seconds, shake lightly to loosen and gently
ease out into the palm of your hand.
• Serve with fruits and fruit coulis or chocolate sauce.
• Less gelatine is required if mousse is served in a glass.
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