Some 30 years ago now, my ex mother in law gifted me one Christmas with a little handwritten notebook of all her favourite and best tested recipes.
These were her tried and trues . . . her family favourites. Throughout the years it has been a treasure to me, and I treasure it still.
The ink in it is fading now and the pages are all splotched and splattered from use. You can tell it's been well loved. I am in the process of transferring the recipes to another book now so that they are there for my children and grandchildren . . .
It is a long process . . . there are loads of lovely recipes in this little notebook . . . and it was during the process of copying them over yesterday that I came upon this little gem, which brought back some lovely memories.
It had been a long time since I had made this. It is a bit old fashioned perhaps . . . but very good nonetheless. You start by making a simple custard and then add gelaten. It chills into a wobbly sweet delight, that pleases and feeds the soul.
You can have it with tinned fruit of course . . . most work very well, especially peaches and apricots. It's lovely served with crushed strawberries, absolutely lovely . . . it's my favourite way to enjoy it.
but in the cooler months when you can't get fresh strawberries that are worth eating, we like to have it with jam. Cherry is very good, but so is strawberry . . . raspberry, blueberry . . . it goes well with most kinds!
Just because something is simple and a little old fashioned, that doesn't mean it isn't delicious. In fact sometimes they are the most delicious things of all! Me??? I'm an old fashioned gal . . .
*Spanish Cream*
Serves 4
Printable Recipe
Light and delicious.
16 fluid ounces of milk divided (2 cups)
1 envelope of powdered gelatin (3 tsp)
2 large free range eggs, divided
2 1/2 ounces caster sugar (aprox. 1/3 cup)
1/4 tsp salt
1/2 tsp vanilla
To serve:
tinned fruit or jam
Measure out 4 ounces of milk into a small bowl. Stir in the gelatin. Set aside to soften.
Place the egg yolks into the top of a double boiler. Whisk in the sugar and then the remainder of the milk. Place over simmering water and cook, stirring constantly, with a metal spoon, until the mixture coats the back of the spoon. Remove from the heat. Stir in the softened vanilla and then pour into a large beaker and put into the fridge. Chill until partially set. (about 45 minutes)
Whisk the egg whites until stiff. Remove the partially set mixture from the fridge. Fold in the egg whites until completely mixed in. Pour the mixture into 4 serving dishes. Return to the fridge and chill until completely set. (about 4 hours)
Serve along with a topping of tinned fruit or jam.
