1 and 1/2 envelope of unflavored and colorless gelatin
2 cups (chopped) of milk
6 eggs
1 spoonful of potato starch
250g of confectioner's sugar
A few drops of vanilla to taste
500g of whipped cream
1 and 1/2 envelope of unflavored and colorless gelatin
2 cups (chopped) of milk
6 eggs
1 spoonful of potato starch
250g of confectioner's sugar
A few drops of vanilla to taste
500g of whipped cream
Hydrate the gelatin according to the manufacturer's instructions. Reserve
Scald half the milk and reserve
Beat the eggs, potato starch, vanilla, and confectioner's sugar in a mixer
Add the cold milk, beat some more, then add the hot milk
Beat until smooth and creamy
Transfer to a saucepan and simmer over low heat
Add the gelatin, stir until dissolved without boiling
Remove from heat and let cool, stirring occasionally
Fold in whipped cream into the chilled cream mixture and mix delicately
Pour into an oiled mold and refrigerate for six hours.
