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Cornish Russian Cream


Place milk, gelatine and sugar in a pan over a low heat until gelatine has dissolved. Remove from the heat and beat in the yolks of the eggs. Bring to the boil slowly and boil until it curdles slightly. Remove from the heat and add vanilla essence.
Whisk the whites of the eggs until stiff and fold into the mixture. Do not move or disturb until set.
This recipe contains lightly cooked eggs so avoid for vunerable groups.

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Last updated by : Andy Jackson on 08/12/13
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