khoudek,
I write all my own recipes so I can't recomend a book. however here is a recipe that will work for you:
500 ml 2% milk
120 gr egg yolks
110 gr table sugar
1 tbsp pure vanilla paste
15 gr gelatine leaves
In a pot heat all the ingredients until it becomes thick enough to coat the back of a wooden spoon. Stir in the bloomed gelatine and stir to dissolve.
Remove from heat immediatly and transfer to a cold bowl.
500 ml whipped 36% whipping cream
fold the whipped cream into the cooled custard mixture and use before it sets.
freeze or refridgerate atleast 1.5 hours.
tres bien!
www.kincaellan.com
Enjoy,
and you can always flavour it with liquor too!
bon appetite!
www.kincaellan.com
kincaellan, I know with your being in Alberta some of these ingredients are going to have to be converted to American. 6 sheets of gelatine is the equivalent of 3 teaspoons of powdered gelatine ( a 10g sachet). Is your 15 gr. the same as 15 g? Your working with a retired nurse here and to me gr stands for grains, which I'm sure isn't right. I should think it means grams, right?
Khoudek,
Yes the gr stands for grams, and the gelatine is 9 or ten leaves bloomed in cold water.
also the 500ml is milliliters.
hope that clears it up
www.kincaellan.com
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