Step 1

Stir gelatin in the 1/2 cup milk and set aside to soften for 10 minutes.

Step 2

In a double boiler heat the other 1 1/2 cups milk to scalding.

Step 3

In a medium sized bowl, whisk together the egg yolks. Slowly pour in the scalded milk, whisking continuously.

Step 4

Return the mixture to the double boiler and add the sugar and salt.

Step 5

Continue to cook until the mixture thickens very slightly and coats the back of a metal spoon. i.e. a finger drawn across a spoon that has been dipped into the mixture leaves a distinct line.

Step 6

Remove from heat and stir in the softened gelatin and the vanilla extract.

Step 7

Stir until the gelatin is dissolved. Chill in the refrigerator, stirring occasionally until the gelatin becomes partly set.

Step 8

Whip the egg whites to firm peaks and fold the partly partly set gelatin mixture through the whipped egg whites until well combined.

Step 9

Pour into the serving dish or into individual serving dishes and allow to set completely for a couple of hours or overnight.

Step 10

Top with whipped cream and your favourite fresh or frozen fruit. Makes a very nice filling between cake layers with fruit for a trifle as well, especially when using angel food cake.