Method...
- Mix the Essential Cuisine Crème Anglaise Mix with the whole milk and the caramel condensed milk. Bring to a simmer and whisking constantly, cook out for 3-4 minutes. Pour into a clean container and place in the fridge to chill. Don’t start step 3 until the mix has cooled.
- Line a terrine mould with clingfilm.
- Whisk the cream to soft peak.
- Whisk the egg white to soft peak. Add the sugar and whisk until dissolved.
- Fold the cream into the caramel anglaise.
- Carefully fold in the meringue 1/3 at a time.
- Pour into the lined mould and freeze overnight.
- When needed, turn out of the mould and slice. Make sure all the clingfilm is removed before serving