An old family favourite, this gets trotted out time and again due to popular demand. Yet like so many of the best things in food – it’s very easy to make.
This recipe was broadcast on Insight Radio in conversation with Simon Pauley on his Morning Mix show. Click the podcast icon below to listen to the recipe and the chat.
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Ingredients (for 6)
100g / 4oz plain cottage cheese
100g / 4oz caster sugar
half a teaspoon of vanilla essence
1 large can evaporated milk (approx 360ml or 13 fl oz)
a sachet of gelatine (vegetarian gelatine is available and works perfectly well)
enough water to dissolve the gelatine crystals
What to do:
Press the cottage cheese through a sieve into a bowl.
Add the sugar and vanilla essence and beat until it’s fluffy.
Whisk the evaporated milk until it’s quite thick; it should almost stay on a spoon held upside down.
Heat the water in a pan according to packet instructions on the gelatine, sprinkle the gelatine onto the water and stir as it dissolves.
Add the gelatine solution to the whisked evaporated milk, then add the lot to the cottage cheese mixture and lightly whisk together.
Allow any residual heat from the gelatine solution to cool to room temperature and then put the lot into the freezer.
Check the mixture after a couple of hours and stir to break up any ice crystals that will have formed – you might need to repeat this step a couple of times.
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