Easter Cream Recipe

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 Updated 11/01/2016

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Easter Cream is a deliciously creamy dessert with an alcoholic kick that makes a great treat at Easter.


  • 2oz (1/4 cup) raisins (seeds removed)
  • 50ml (1/4 cup) brandy
  • 400ml (2 cups) cream
  • 4oz (1/2 cup) sugar
  • 3 egg yolks
  • pinch salt
  • 1 teaspoon powdered gelatine
  • 2 tablespoons cold water
  • 50ml (1/4 cup) Maraschino
  • 50ml (1/4 cup) sloe gin
  • 1 teaspoon vanilla essence
(see measure conversions for more information on quantites)


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

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 portions


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