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Baba de Camelo >>
Ingredients:
- 6 Eggs
- 1 small pack of Whipping Cream
- 1 can of Condensed Milk
- 2 sheets of Gelatin
- Cinnamon and/or ground Almond for topping (some also enjoy topping with crumbled Maria crackers)
STEPS:
- Start by peeling the label off the can and boiling the can of condensed milk covered in water. If you use a regular pot it will take approximately 3 hours, if you use a pressure cooker it will take about half an hour. Let it cool down all the way and then it’s ready to be used in the recipe.
- Separate the yolks and the whites into different containers. Make sure both the eggs and the container are at room temperature and that there is no foreign residue in the container, such as a wet or greasy spot as that prevents the whites from rising properly. Beat the whites until they form firm, stiff peaks.
- In another container whip the cream being careful not to overdo it.
- Add the boiled condensed milk to the egg yolks and mix well, then add a couple of tablespoons of water to the gelatine sheets and place in the microwave for about 20 seconds to melt. Add the gelatine to the yolk and condensed milk mixture and mix a bit longer until it turns silky.
- To the yolk mixture we now add the whipped cream and the whipped egg whites carefully, since we want to keep that light and airy consistency. Mix slowly by hand always turning from the bottom to the top. Any condensed cream bits that were too hard and did not dilute can now be spotted and removed, although there is no problem if you want to leave them in. It is purely an aesthetic concern.
- Divide into small bowls and keep refrigerated. Due to the raw eggs and cream it is very important that it be kept cool and served cool.
- Use your choice of topping: either cinnamon, ground almond or crumbled crackers and enjoy.
- Ready to serve. |
