Wednesday, January 19, 2011

Spice cream

Page 143 of Recipe book.

This is a firm favourite, 10/10 - do try. It takes a while so I tend to make a larger batch. It also is a way to get rid of egg yolks. It is an expensive dessert once you add it all up.

Put 500 ml of skim milk in a saucepan, add 2 vanilla pods (split lengthways), 1 teaspoon cinnamon, 2 cloves, 2 star anise and bring to the boil (watch out).

Meanwhile I set up my electric beater on 4 egg yolks and 4 tablespoons natvia granulated and beat until creamy. Using a ladle, slowly spoon in small amounts of the boiled milk and beat in. Then its all back to the saucepan and back on a very gentle heat for 10 mins. Do not boil. Keep it moving with the ladle. Strain into a mixing bowl to remove the pods and star anise. If it has boiled you will have lumps, so use the back of the spoon to push it through the sieve. Allow to cool slightly, then add 2 tubs (440g) of Philadelphia extra light and using the electric beater whip up. Spoon into a serving dish (try and keep the serrve small). Yummy!

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