Eggless Italian Custard YIELD: 19, 4-oz. servings5 gelatin sheets 2 cups water 1 qt. heavy cream 12 oz. sugar 1⁄4 tsp. salt 30 oz. buttermilk 1. Place the gelatin in water, stir briefly to ensure all sheets are completely moistened. Allow to bloom for 10-15 minutes.2. Combine heavy cream, sugar and salt in a saucepan. Warm the mixture to dissolve the sugar and salt, making sure the mixture does not simmer.3. Remove gelatin sheets from water and squeeze out. Dissolve the bloomed gelatin ...

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