Since the food coloring was optional, my fancy raspberries and cream may not appear to be impressive, but this sweet berry flavored cream melts in the mouth. This belongs in a trifle bowl (pronunciation) or in a glass layered with fresh fruit. Gelatin makes things exciting. I search for things to enhance existing recipes. Gelatin is something important. Gelatin makes things melt in the mouth. This is good. This may be better than ice cream.
The idea is to add volume, flavor, and texture to a mixture of boiled custard and flavored yogurt with whipped cream and sweetened beaten egg whites with stiff peaks. Someone could use plain yogurt and fresh raspberries. After the yogurt and custard barely sets, the recipe instructs someone to fold the whipped cream and beaten egg whites in the yogurt and custard. This is very simple. Make the custard. Mix the custard with the yogurt. Put the mixture in the freezer. Check and stir the mixture every 5 minutes. While the yogurt and custard set, make sweetened egg whites with stiff peaks and whipped cream. When the “mixture mounds slightly when dropped from a spoon” fold in the whipped cream and egg whites.
If an accident occurs while setting the gelatin, heat the gelatin mixture in a microwave for intervals of 30 seconds to 1 minute, or use a bain-marie. The gelatin will become a liquid. Be concerned about using too much heat if the gelatin is mixed with something that can be ruined by being over heated.
- 2 envelopes Knox Unflavored Gelatine
- 2/3 cups sugar, divided
- 3 eggs, separated
- 1 cup milk
- 2 cups red raspberry yogurt
- Red food coloring (optional)
- Cream of tartar (optional)
- 1 cup heavy cream, whipped
- Put the yogurt in a large bowl
- Using two bowls, separate the eggs
- Beat the egg yolks and milk
- Put the gelatin and sugar in a saucepan
- Pour and mix the egg yolks and milk mixture with the gelatin and sugar mixture
- Heat the mixture in the saucepan over medium heat
- Stir the mixture until the gelatin dissolves, about 5-8 minutes
- Mix the boiled custard with the yogurt
- Chill the custard and yogurt until the “mixture mounds slightly when dropped with a spoon,” about 10-15 minutes in the freezer (stir every 5 minutes)
- Clean the bowl of the mixer and the wire whip attachment with a mixture of lemon juice and white vinegar (1:1 ratio)
- Beat the egg whites to make soft peaks (consider using cream of tartar)
- Add the sugar
- Beat the egg whites and sugar to make stiff peaks
- Make whipped cream
- Fold the whipped cream in the barely set custard and yogurt
- Fold the egg whites in the custard and yogurt
- Serve in a large bowl or several small bowls
Download The Recipe:
Follow The Links To Observe Someone Fold:
Follow The Links In The Citations To Observe Someone Whip Egg Whites
1. “Whipping Egg Whites To Perfect Peaks.” YouTube video, 3:51. Posted by “Everyday Food,” March 12, 2016. https://youtu.be/zhuRyq7NrcA.
2. “How To Make Perfect Meringue | Cupcake Jemma .” YouTube video, 5:22. Posted by “Jamie Oliver,” March 12, 2016. https://youtu.be/ZPf7n2-KLfQ.
3. “Difference Between French, Swiss, and Italian Meringues?,” Cooks Illustrated, accessed October 14, 2016, https://www.cooksillustrated.com/features/8186-whats-the-difference-between-french-swiss-and-italian-meringues.
4. The Knox Gelatine Cookbook (New York: The Benjamin Company, Inc., 1977), 85.
5. Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker: The Joy of Cooking (New York: Scribner, 2006), 978.