Mother's Dessert
Mother's Dessert
Ingredients
- 1 cup milk
- 1/2 cup granulated sugar
- 1 egg, well beaten
- 1 tablespoon unflavored gelatin
- 1 cup heavy cream, whipped to soft peaks
- 1/4 cup warm water, for dissolving gelatin
- as needed spicy honey, for topping
Instructions
- 1
In a small bowl, sprinkle the unflavored gelatin over the warm water. Let it sit for 5-10 minutes to bloom, becoming soft and translucent.
⏱️ 10 min
- 2
In a medium saucepan, combine the milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture is hot but not boiling.
⏱️ 5 min
- 3
While continuously whisking the well-beaten egg in a separate bowl, slowly pour about 1/4 cup of the hot milk mixture into the egg to temper it. This prevents the egg from scrambling.
⏱️ 2 min
- 4
Gradually whisk the tempered egg mixture back into the saucepan with the remaining hot milk and sugar. Continue to cook over medium-low heat, stirring constantly, for 1-2 minutes until the mixture slightly thickens. Do not boil.
⏱️ 3 min
- 5
Remove the saucepan from the heat. Add the bloomed gelatin to the hot milk mixture and stir until it is completely dissolved.
⏱️ 2 min
- 6
Pour the mixture into a clean bowl and allow it to cool to room temperature. Stir occasionally to prevent a skin from forming.
⏱️ 30 min
- 7
Once cooled to room temperature, gently fold in the whipped heavy cream until no streaks remain. Be careful not to deflate the cream.
⏱️ 3 min
- 8
Pour the dessert mixture into individual serving dishes or a single mold. Refrigerate for at least 4 hours, or preferably overnight, until completely set.
⏱️ 240 min
- 9
Before serving, drizzle with spicy honey, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mother's Dessert
- 1 cup milk
- 1/2 cup granulated sugar
- 1 egg, well beaten
- 1 tablespoon unflavored gelatin
- 1 cup heavy cream, whipped to soft peaks
- 1/4 cup warm water, for dissolving gelatin
- as needed spicy honey, for topping
Instructions
- 1
In a small bowl, sprinkle the unflavored gelatin over the warm water. Let it sit for 5-10 minutes to bloom, becoming soft and translucent.
⏱️ 10 min - 2
In a medium saucepan, combine the milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture is hot but not boiling.
⏱️ 5 min - 3
While continuously whisking the well-beaten egg in a separate bowl, slowly pour about 1/4 cup of the hot milk mixture into the egg to temper it. This prevents the egg from scrambling.
⏱️ 2 min - 4
Gradually whisk the tempered egg mixture back into the saucepan with the remaining hot milk and sugar. Continue to cook over medium-low heat, stirring constantly, for 1-2 minutes until the mixture slightly thickens. Do not boil.
⏱️ 3 min - 5
Remove the saucepan from the heat. Add the bloomed gelatin to the hot milk mixture and stir until it is completely dissolved.
⏱️ 2 min - 6
Pour the mixture into a clean bowl and allow it to cool to room temperature. Stir occasionally to prevent a skin from forming.
⏱️ 30 min - 7
Once cooled to room temperature, gently fold in the whipped heavy cream until no streaks remain. Be careful not to deflate the cream.
⏱️ 3 min - 8
Pour the dessert mixture into individual serving dishes or a single mold. Refrigerate for at least 4 hours, or preferably overnight, until completely set.
⏱️ 240 min - 9
Before serving, drizzle with spicy honey, as desired.
⏱️ 1 min