Macaroon Cream
A dish made with box gelatine or 1 tablespoon granulated gelatine and scalded milk.
contains dairycontains eggs
Ingredients
US
Metric
- ¼ box gelatine or 1 tablespoon granulated gelatine
- 60 ml cold water
- 470 ml scalded milk
- Yolks 3 eggs
- 80 ml sugar
- 1 ml salt
- 160 ml pounded macaroons
- 5 ml vanilla
- Whites 3 eggs
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine, and strain into pan set in ice-water. Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons.
Nutrition (estimated, per serving)
| Calories | 283 |
|---|---|
| Protein | 7.7 g |
| Fat | 7.9 g |
| Carbs | 45.1 g |
| Fiber | 0.0 g |
| Sodium | 253 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States