Tea or Supper Sweet

Hawera Star, Volume LIV, 24 August 1935, Page 12

Tea or Supper Sweet

Gelatine in a Custard Introducing gelatine into a custard mixture provides a cold sweet acceptable for a Sunday night’s tea, or a supper dish. SPANISH CREAM. 1 large tablespoon powdered gelatine, 2 tablespoons sugar, 2 egg whites, 3 egg yolks, pinch of salt, ,1 teaspoon vanilla flavouring. Put the milk on to scald in a double saucepan. Dissolve the gelatine in a little boiling w'ater. Beat the yolks and sugar together, pour the milk on to, this mixture and .mix well. Return to the heat and cook a little longer. Stir in the dissolved gelatine. Should the mixture containing the gelatine be allowed to boil, the final result will be a layer of curd, over a layer of clear jelly—xvhieh some people like. -If the mixture is prepared in the double boilqr and not allowed to boil upon the addition of the gelatine, the resultant mass will be opaque. Should you have never made Spanish icream before, try it both ways and see which you prefer. Now let us go back to our recipe. While the mixture is being reheated, whip the egg-white very stiffly. Remove the custard from the heat, add the salt, and fold in lightly the beaten egg-whites. Lastly, add the vanilla. Pour into small wet moulds and allow to set. Chill, if ice is available. Turn out on to small glass dishes. Prepare some red or pink jelly. When set, chop roughly. Arrange a little round the base of each helping of Spanish cream. This makes an attractive looking dish.