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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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Combine egg yolks and half of the sugar (20g) in a bowl. Beat until creamy. (Photo #1)
In another bowl, combine egg whites and the rest of the sugar (20g). Beat until stiff peaks form. (Photo #2)
In another bowl, beat whipping cream until soft peaks form. (Photo #3)
Add 6 – 8 drops of vanilla essence to the egg yolk mixture (#1), then stir in the meringue (#2) and the whipped cream (#3) alternately to combine all three mixtures. (Photo #4)
Transfer the mixture to cups or molds. Freeze until hard. (Photo #5)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
eight 6cm ramekins |
0kcal |
210 minutes |
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| egg yolk |
40g |
| sugar |
40g |
| egg white |
60g |
| whipping cream |
250g |
| vanilla essence |
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