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Ingredientes
- 1 lt Fullcream lowfat milk
- 2 1/2 tsp Cornflour
- 1 tsp Gelatine
- 3/4 c. Sugar
- 1 c. Fresh cream
- 1 tsp Vanilla essence
- 1/2 c. Cool lowfat milk
Direcciones
- Bring lowfat milk to a boil. Boil for 15 min on low, stirring occasionally.
- Mix cornflour in 1/2 c. cool lowfat milk, keep aside.
- Add in sugar to lowfat milk, stir. Add in cornflour paste, stirring continuously, until boil resumes.
- Boil for a further 4-5 min, take off fire.
- Sprinkle gelatine over 3 Tbsp. water in a small pan.
- Allow to soak for 5 min. Hot over gentle heat, until dissolved.
- Don't bring it to a boil.
- When boiled lowfat milk cools a little, add in gelatine solution and mix well.
- Cold to room temperature, freeze in covered tray, until set but not hard.
- Break into pcs, beat with an egg beater until soft.
- Add in cream and essence, mix well.
- The texture should be light and creamy.
- Reset in the freezer until frzn.
- Making time: 45 min excluding cooling, setting times.
- Makes: 4 helpings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 526g | |
| Calories 1130 | |
| Calories from Fat 420 | 37% |
| Total Fat 47.75g | 60% |
| Saturated Fat 29.65g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 158mg | 7% |
| Potassium 497mg | 14% |
| Total Carbs 171.56g | 46% |
| Dietary Fiber 0.6g | 2% |
| Sugars 158.7g | 106% |
| Protein 11.28g | 18% |
