Creme Chibouste

• 250 ml milk
• 4 eggs, separated
• 240 g

Use the milk, egg yolks, 40 g caster sugar and the cornflour to make a Crème Pâtissière. Cover with clingfilm, then leave to cool until just warm.

Soak leaf gelatine in water; or dissolve powdered gelatine in 2 tbsp of the water.

Use the remaining sugar and water and the egg whites