Two tablespoons of unflavored gelatin
One-quarter cup of cold water
Two cups of milk
One-half cup of sugar
One-eighth teaspoon of salt
Four egg whites beaten lightly
Four whole eggs beaten until stiff
500g of whipped heavy cream
One tablespoon of vanilla or brandy
Champagne biscuits
Two tablespoons of unflavored gelatin
One-quarter cup of cold water
Two cups of milk
One-half cup of sugar
One-eighth teaspoon of salt
Four egg whites beaten lightly
Four whole eggs beaten until stiff
500g of whipped heavy cream
One tablespoon of vanilla or brandy
Champagne biscuits
Dissolve the gelatin in cold water for 5 minutes
Heat the milk in a double boiler
Add the sugar, salt, and gelatin
Stir until dissolved
Whisk in some warm milk to the egg whites, beating well
Add this mixture to the remaining warm milk
Cook in a double boiler until slightly thickened
Chill in the refrigerator until almost firm
Carefully fold together the beaten egg whites, whipped cream, and vanilla
Assemble by lining a mold with champagne biscuits, filling it with the above mixture, and chilling until firm (optional: top with whipped cream)
