Macaroon Cream

Ingredients

• 1 tablespoon Gelatine (Granulated gelatine)
• 0.25 cup Cold water
• 2 cups Milk (Scalded)
• 3 Egg yolks
• 0.33 cup Sugar
• 0.125 teaspoon Salt
• 0.66 cup Macaroons (Pounded)
• 1 teaspoon Vanilla extract
• 3 Egg whites

Instructions

1. 1In a small bowl, sprinkle the gelatine over the cold water. Let it sit for 5 minutes to soften.
2. 2In a saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
3. 3In a separate bowl, whisk together the egg yolks, sugar, and salt until light and pale. Gradually whisk in the scalded milk. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil.
4. 4Remove the custard from the heat and stir in the softened gelatine until dissolved. Strain the custard through a fine-mesh sieve into a bowl set in a larger bowl filled with ice water. This will help it cool quickly and prevent lumps from forming.
5. 5Stir in the pounded macaroons and vanilla extract. Continue stirring until the custard begins to thicken.
6. 6In a clean, dry bowl, beat the egg whites until stiff peaks form.
7. 7Gently fold the beaten egg whites into the custard mixture until just combined. Be careful not to overmix, as this will deflate the egg whites.
8. 8Pour the mixture into a serving dish or individual ramekins. Cover and chill in the refrigerator for at least 2 hours, or until set. Garnish with additional macaroons before serving.