8 egg yolks
1 cup of sugar
2 cups of milk
1 1/2 teaspoons of unflavored gelatin
1/4 cup of cold water
1/4 cup of peppermint extract
2 cups of heavy cream, lightly whipped
2 packages of ladyfingers
8 egg yolks
1 cup of sugar
2 cups of milk
1 1/2 teaspoons of unflavored gelatin
1/4 cup of cold water
1/4 cup of peppermint extract
2 cups of heavy cream, lightly whipped
2 packages of ladyfingers
Whisk together the egg yolks and sugar
Beat with a wooden spoon until well combined
Heat the milk to a simmer
Gradually add the egg yolks, whisking rapidly with a spoon or wire whisk
Cook over low heat, stirring constantly, until thickened
Soften the gelatin in cold water
Add it to the cream mixture, stirring until dissolved
Let cool slightly, but not too much
Add the peppermint extract
Whisk the heavy cream lightly (if using fresh)
Add it to the cream mixture and whisk well
Let it chill over a bowl of ice, stirring occasionally to thicken slightly
Cut ladyfingers to fit the bottom of a 20 cm round mold, in flower shape
Place them around the sides, close together
Fill with the cream
Refrigerate for 2 hours
Turn out and decorate with mint leaves
Serves 12.
