Vanilla mousse

2 eggs.                                       250 ml undiluted evaporated milk

50 g castor sugar.                   1 teaspoon vanilla

1 Separate the egg yolks from the whites and beat the yolks with the sugar and vanilla essence until lemon coloured.

2 Whisk the milk and fold it in, then fold in the stiffly whisked egg whites.

3 Pour into a chilled mould or into the ice-tray and chill for 3 hours.

Bon appetite!