Ingredients Jump to Instructions ↓

  1. 1/2 cup of double cream

  2. 1/4 cup of sugar

  3. 1 cup of thin cream

  4. 1 teaspoon of vanilla extract

  5. 1/2 level tablespoon of granulated gelatine

  6. 6 or 8 ladyfingers

  7. 4 tablespoons of cold water

Instructions Jump to Ingredients ↑

  1. Instructions Line sherbet cups with ladyfingers trimmed to come half an inch above the top of the glass. Soften the gelatine in the cold water and dissolve by setting the dish in hot water; add the sugar, the thin cream and the vanilla, and stir until the sugar is dissolved; set into a dish of ice-water and stir until the mixture begins to thicken, then fold in the double cream, beaten firm. Put a spoonful at the base of each ladyfinger, in the cups, to hold it firmly in place, then fill the cups to the height of the ladyfingers.


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