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1 tsp. gelatin
Soak gelatin in water for 5 minutes.
Boil milk with sugar and dissolve gelatin in the liquid. Add egg yolks, beat mixture for 1 minute over a low fire, permitting the eggs to thickenslightly, then remove from the heat, cool it, add the vanilla and chill it.
Beat the egg whites to a stiff froth.
Place the cream in a separate bowl and beat it to a stiff froth.
When the custard mixture is about to set, fold it into the egg whites, and combine this lightly with the cream. Place alternate layers of the cream and the macaroons in a refrigerator tray, or in a mold, and freeze the bombe.
Poster's Notes:
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
1/4 cup water
2 cups milk
1-1/2 cups sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites
1 quart double cream
18 macaroons, soaked in wine and spread with tart jelly
A refrigerator tray is an ice cube tray, or other freezer-safe container.