Mix the 3 egg yolks with the sugar in a small saucepan until frothy. Halve the vanilla pod lengthways, scrape out the pulp of the pod and add to the pan with the pod and milk. Bring the mixture to the boil over moderate heat while stirring. When the vanilla milk is slightly thick, remove the pan from the heat. Continue stirring for about 5 minutes to prevent the yolks from curdling. Remove the vanilla pod and set it aside. Drain the gelatin, add to the vanilla milk and dissolve while stirring. Transfer the mixture to a bowl and place in the refrigerator.
Beat the egg whites with a pinch of salt and whip the cream until stiff too.
As soon as the cream starts to stiffen at the edge (1 - 2 cm), stir it thoroughly and carefully stir in about 1/3 of the egg whites. Then carefully fold in the remaining egg whites and cream. Pour the cream into a glass bowl or portion glasses and place in the refrigerator for at least 5 hours or overnight.
Garnish with whipped cream, fruit or biscuits as desired.
Tips:
The amount of gelatin is influenced by the way it is served (glasses or cams), the time available for setting and the amount of eggs.
Exposing the egg whites and cream too early will cause the cream to settle. If the cream has already gelled too much, it can be stirred again in a warm water bath.
Easily clean the scraped-out vanilla pod and fill it with sugar in a can or glass, so you get a wonderful vanilla sugar for coffee or for baking.
Ingredients
Print Recipe
Pin Recipe