Recipe Inspiration

Ingredients...

85g Essential Cuisine Crème Anglaise Mix

350ml whole milk

150g caramel condensed milk

300ml double cream

3 egg whites

50 sugar

Method...

1. 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.
   
   
2. Line a terrine mould with clingfilm.
   
   
3. Whisk the cream to soft peak.
   
   
4. Whisk the egg white to soft peak. Add the sugar and whisk until dissolved.
   
   
5. Fold the cream into the caramel anglaise.
   
   
6. Carefully fold in the meringue 1/3 at a time.
   
   
7. Pour into the lined mould and freeze overnight.
   
   
8. When needed, turn out of the mould and slice. Make sure all the clingfilm is removed before serving