Frozen Biscuit (Pezzo in Gelo)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 140 g water
- 50 g sugar
- 4 egg yolks
- vanilla
- 2 isinglass (fish gelatin)
- 150 g whipped cream
Instructions
- Make a custard of water, sugar, yolks, and vanilla, cooking until it clings to the spoon.
- Whip it (over ice if slow), then beat in two melted isinglass sheets a little at a time.
- Gently fold in 150 g whipped cream.
- Mold and freeze at least three hours in ice and salt.