Ingredients:
100 gms sugar
1 1/2 cups milk heated
2 eggs separated
1 1/2 tsp vanilla essence
3 tsp gelatine
1/2 cup cream
25 gms cashewnuts chopped
hot water
a few almonds for decoration
Method:
1) Heat 50 gms of sugar and 2 tbsp hot water in a heavy pan over low heat until the sugar turns golden brown
2) Add the milk and stir over low heat until the caramel has dissolved
3) Cook the egg yolks with 50 gms sugar. Pour caramel into it and cook over low heat until thickened. Remove from fire and cool.
4) Heat the gelatine with 1/4 cup of water until dissolved. Add to the caramel. When the mixture begins to thicken fold in the whipped cream, chopped nuts and essence.
5) Beat the egg whites until it forms stiff peaks, add sugar and fold into the caramel.
6) Pour into a dish and set in refrigerator. Decorate with almonds
100 gms sugar
1 1/2 cups milk heated
2 eggs separated
1 1/2 tsp vanilla essence
3 tsp gelatine
1/2 cup cream
25 gms cashewnuts chopped
hot water
a few almonds for decoration
Method:
1) Heat 50 gms of sugar and 2 tbsp hot water in a heavy pan over low heat until the sugar turns golden brown
2) Add the milk and stir over low heat until the caramel has dissolved
3) Cook the egg yolks with 50 gms sugar. Pour caramel into it and cook over low heat until thickened. Remove from fire and cool.
4) Heat the gelatine with 1/4 cup of water until dissolved. Add to the caramel. When the mixture begins to thicken fold in the whipped cream, chopped nuts and essence.
5) Beat the egg whites until it forms stiff peaks, add sugar and fold into the caramel.
6) Pour into a dish and set in refrigerator. Decorate with almonds
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