Articles & Recipes
Spanish Cream
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
2 cup non fat milk (500ml)
1 tabsp gelatine (13grams)
2 egg yolks
1 tsp vanilla
¼ cup sugar (55grams) or equivalent substitute
2 egg whites
Method
· Measure 2 cups of milk and reserve 1 cup.
· Stir gelatine into 1 cup of milk and cook or microwave until scalding.
· Beat egg yolk with remaining milk and add to hot milk.
· Microwave for about 5 minutes, stopping to stir occasionally. Don’t overcook or it will curdle. Alternatively this may be cooked in a heavy based saucepan on the stove. Stir continuously so that it doesn’t burn.
· Remove from microwave or stove and add vanilla and sugar.
· Chill until slightly firm, about 1 hour.
· Beat egg whites until stiff but not dry.
· Fold into chilled gelatine mixture and place in a glass bowl.
· Refrigerate for 2 -3 hours.
· As it sets it will separate to form a custard bottom and foamy top.
Serves : 8
Quantity per Serve : ½ cup
Nutrients per Serve :
KJ 200, Calories 48, Carbohydrates(grams) 4, Fat(grams) 1
Note
Gluten Free, Vegetarian
Tips
This is a light refreshing dessert on its own or beautiful with fresh fruit such has strawberries, raspberries or peaches which may be pureed if desired.