blanched almonds |
1/2 cup, chopped |
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egg yolks |
4 |
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caster sugar |
1/2 cup |
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milk |
1-1/2 cup |
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gelatin powder |
3tsp-heaped |
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whipped cream |
1 cup |
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toasted
almonds to decorate |
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Method: |
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In a bowl,
beat egg yolks and sugar until thick and mousse like. |
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In a
saucepan, add milk and bring it to boiling point. |
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Now add
milk into egg mixture and beat well. |
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In another
small bowl, add 1/2 cup of water and gelatin powder; stir well. |
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Put this
small bowl in a large saucepan of hot water. |
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Keep
stirring gelatin until dissolved and then stir into the milk mixture. |
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Cook for
few minutes; stir continuously. |
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Give few
boils on high flame till thick. |
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In a
separate bowl, whip cream lightly. |
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When milk
mixture is on the point of setting; stir in chopped almonds. |
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Now fold
this mixture in lightly whipped cream. |
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Decorate
with toasted almonds if you like. |
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Keep it in
the fridge until cold. |
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Serve cold. |
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Serves 6. |
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