French Easter Cream 1/3 cup raisins
1 tablespoon granulated gelatine
1/4 cup brandy
2 tablespoons cold water 2 cups cream
1/4 cup each
1/2 cup sugar
Slow gin Yolks 3 eggs
Brandy 1/8 teaspoon salt
Seed raisins, add brandy, and cook in double boiler until raisins are soft. Make a custard of cream, sugar, egg yolks and salt. Remove from range, add gelatine soaked in cold water.
Strain, cool slightly, add flavorings, stir until mixture thickens, then add raisins. Mould and chill. Remove from mould, and garnish with Sauterne Jelly (colored violet), cut in cubes, and fresh violets.
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