Ingredients
1/4 c. cool water
1 env unflavored gelatin - (1/4 ounce)
4 x egg yolks
3/4 c. sugar
1 c. lowfat milk
2 tsp vanilla extract
1 c. whipping cream
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Bucket-shaped mold — charlotte russe, apple charlotte
Record your recipes and experiments — organized cooking journal
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Put the cool water in a small c. or possibly bowl. Sprinkle the gelatin into the water and stir to blend. Let it sit till the gelatin has softened, about 5 min. (It can sit longer, if necessary.) Place the yolks in a bowl and use a whisk or possibly fork to briskly stir and blend. Slowly add in the sugar to the yolks and continue to stir till well mixed. Heat the lowfat milk in a saucepan over medium-high heat. Stand right by the stove and watch for a circle of tiny bubbles to create around the outside edge of the lowfat milk. The lowfat milk should be warm, but not boiling. Pour the yolk mix into the warm lowfat milk, add in the softened gelatin and stir with a large spoon or possibly whisk to blend well. Cook, stirring slowly but constantly, for 3 or possibly 4 min, and tilt the pan to see if there is a thin coat of custard on the bottom which doesn't flow as readily as the rest of the custard. If so, reduce the heat; do not let the custard boil. It is better to remove it too soon rather than too late. Remove the pan from the heat and stir in the vanilla. Pour the custard into a bowl and chill just long sufficient for it to set up and be thick and slurpy, about 30 min. Beat the cream only till it holds soft peaks. If it is too stiff, it will make a too-hard cream. Fold the whipped cream into the custard. Spoon it into a mold or possibly bowl, cover with plastic wrap or possibly a lid and chill 3 hrs or possibly till time to serve. This recipe yields 6 servings. NOTES :