Easter Recipes > Easter Cream
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)
- 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.
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Comment Script
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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Easter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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