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Ingredients
- 2 sachets gelatine
- 3/4 cup sugar
- 1 cup water
- 50 grams icing sugar
- white of one egg
Method
Melt sugar in one cup of water ( Heat till 2 threads of syrup drip from the spoon when you lift it out)
Add gelatine dissolved in 2 tablespoon hot water.
Cook till 1 thread.
Take it off the fire.
When luke-warm, add the beaten stiff egg white and beat again till thick.
Pour into a greased tray.
Cut the next day.
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