1 1/2 cups whole milk
1 1/2 tablespoons vanilla extract
6 large egg yolks
3/4 cup granulated sugar
1 1/2 teaspoons unflavored gelatin
3 tablespoons water
1 cup heavy cream (240 ml) whipped until stiff or 1 can of heavy cream
1 1/2 cups whole milk
1 1/2 tablespoons vanilla extract
6 large egg yolks
3/4 cup granulated sugar
1 1/2 teaspoons unflavored gelatin
3 tablespoons water
1 cup heavy cream (240 ml) whipped until stiff or 1 can of heavy cream
Bring the milk to a simmer and let it reach a boil
Remove from heat and add vanilla extract
Beat the egg yolks with sugar until smooth and creamy
SLOWLY pour the milk into the egg yolks, whisking vigorously
Heat over low heat and cook, stirring constantly, until thickened
Do not let it boil
Add softened gelatin to water and dissolve
Mix well
Chill in refrigerator until set
If using fresh heavy cream, beat until stiff peaks form
Add to the basic mixture and pour into a 25 cm diameter greased mold
Chill in refrigerator until firm
Unmold
Serve in 12 portions.
