Chinese Cream

I already knew this sweet but I didn’t know it had that name. Two readers asked about the Chinese Cream these days and I went to research what it was about. I discovered that it’s that sweet white cream + gelatin + foam, do you know which one? I just don’t understand why it has that name (if you know, comment)!
Let’s get to the recipe:

Prepare your preferred gelatin (I used strawberry), according to the packaging and let it cool at room temperature. Meanwhile prepare the cream.

Blend in a blender or mixer:
– 1 can of condensed milk
– 600 ml of milk
– 2 tablespoons full of cornstarch
– 3 egg yolks (we will use the whites later)
– 1 dessert spoon of vanilla essence

Beat everything and heat until it boils and thickens. Place in a refractory or individual pots and refrigerate.

Beat the 3 egg whites, add 6 tablespoons of sugar and beat some more. Add the gelatin, and beat a little more again. It will be a very thin frothy liquid. Pour this mixture over the cream and refrigerate. Some of the gelatin will separate from the egg white and you will have 3 layers. If you have problems with egg whites, know that if the egg is very fresh and if you wash your hands well after picking up the shell, you won’t have a problem.
Delicious sweetie, see? Do it!