Easter Recipes > Easter Cream

How to make Easter cream:
A wonderful Easter dessert to try.





Ingredients

1/4 cup raisins (seeds removed)
1/4 cup brandy
2 cups cream
1/2 cup sugar
3 egg yolks
pinch salt
1 teaspoon powdered gelatine
2 tablespoons cold water
1/4 cup Maraschino
1/4 cup sloe gin
1/4 cup brandy
1 teaspoon vanilla essence
(see measure conversions for more information)

Method

- Put the raisins and 1/4 cup of brandy into a double boiler.
- Heat until raisins are soft.
- Soak gelatine in the 2 tablespoons cold water.
- Make a custard from the cream, sugar, egg yolks and salt.
- Remove from heat and add to gelatine.
- Strain through sieve.
- Add all the flavourings.
- Stir until the mix thickens.
- Add the raisins.
- Pour into an attractive mould.
- Traditionally garnished with fresh violets and Sauterne jelly coloured violet and cut into cubes.