RUSSIAN CREAM

Why is this dish called Russian, when it is Cornish??? I believe this was originally made and ate on special days, like Helston Flora, Show day in Stithians [where I was born and bred] or Padstow ‘Obby ‘Oss. But I have spoken to many folk who regularly ate it, especially for Sunday tea. I thought it about time to repost it for the hundreds of new likers! I do hope you enjoy this Cornish delicacy!

Scant pint of whole milk  [less the 2 egg yolks, ie 1 pint in total with yolks]

3 tablespoons caster sugar

1 sachet of gelatine [or sheet equivalent] to set 1 pint of liquid

2 eggs, separated

vanilla - from a pod is by far the best, or vanilla bean paste or extract.

Note: For flavour and taste, invest in a jar of Vanilla Bean Paste. Yes, it is about £6 but goes a long way, will last and keeps for ages. You will not regret it.

Whisk the egg white to stiff peaks. Set aside for a mo. Get the dishes ready nearby [or a mould] you will use.

In a saucepan heat the milk [semi skimmed is NO GOOD!], sugar, vanilla and gelatine and whisk until the sugar and gelatine are dissolved [on a low to medium heat] Then add the egg yolks and continue whisking until boiling. DO NOT STOP WHISKING. Take the pan off the heat and whisk in the egg whites. Pour carefully into the dishes, place quickly in a fridge and leave to set, about 3 hours. Do not move them.

The bottom clears to make a creamy very thick set custardy jelly and the top stays frothy. I used a vanilla pod, hence the little black bits that you can see. This gives it an amazing flavour.  

Very nice. Clotted cream to serve? - you could, but it does not need it.