The Fluff Disappoints

New Zealand Listener, Volume 28, Issue 725, 5 June 1953, Page 23

The Fluff Disappoints

Dear Aunt Daisy, I have a recipe that sometimes is disappointing. It is called "Fluff Sweet," and when right is very nice. When it goes wrong the gelatine sets at the bottom even when the gelatine is dissolved. I have tried cutting down the gelatine. Today I tried waiting longer for everything added, but, no! it was not right. Could some member of the Chain help me? Here is the recipe: 2 dessertspoons gelatine dissolved in ¥2 cup cold water; wait a few minutes, then add % cup boiling water, beating all the time. Then gtadually add a cup of sugar, the white of an egg and then the yolk. "Emily," of Oamaru. There is probably some slight error in the mixing. I have a very similar recipe called Milanese Souffle, which uses the | samme amount of gelatine (2 dessertspoons), but has 2 efgs and 2 cups of | water, instead of your 1 cup water and 1 egg. But you have more sugar. It takes 1 breakfast cup liquid to set 1 dessertspoon of gelatine, so perhaps your liquid was not enough. Here is the Milanese Souffle: Two eggs, 2 dessertspoons powdered gelatine, any essence, 3 tablespoons sugar. Soak gelatine in 1 breakfast cup cold water for % hour, then add 1 breakfast cup boiling water, mix well. Let it cool but not set. While it is getting cold beat egg yolks with halt of sugar, and the essence, and put aside. Then beat stiffly egg whites, and add other half of sugar. When gelatine is cold, beat until stiff, then fold in egg yolks, and then the beaten whites. Put aside to cool. Can be used with fruit, or just raspberry jam and cream.