Mix sugar, salt and dry mustard in the tip of a double boiler, make certain there are no large pieces of dry mustard left. In a separate bowl beat the eggs and add vinegar. Whisk this mixture into the dry ingredients in the top of the double boiler, soak the gelatine in 1 tablespoon of cold water, then melt it over hot water. Cook egg mixture slowly in double boiler adding the gelatine when it becomes hot. Cook until creamy and thickened. Remove from heat and cool over ice cubes. Add whisked whipping cream to mixture and allow to set. Serve as a salad.
Ek het die resep by ons Pastoor se vrou Thea Venter gekry – Louisa Bam
Foto deur Philip Theron Snr