| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
oz |
Glace cherries |
| 1 |
oz |
Angelica |
| 1 |
oz |
Mixed dried fruit |
| 4 |
|
Sponge fingers |
| 4 |
|
Eggs and 2 egg yolks |
| 1/2 |
pt |
Cream |
| 1/2 |
pt |
Milk |
| 2 |
oz |
Sugar |
|
|
Vanilla essence; to taste |
| 1 |
|
Glass sherry |
| 2 |
|
Kiwis |
| 1/4 |
pt |
Cream |
| 1 |
tb |
Sherry |
INSTRUCTIONS
SAUCE
Finely chop cherries, angelica, miced fruit and roughly chopped sponge
fingers. Mix together and fill each buttered ramekin. Add the glass of
sherry.
Whisk together egg yolks and whole eggs. Add cream, milk and sugar.
Add vanilla essence. Pour through a sieve, then fill ramekin moulds
Put the ramekins into a roasting tray filled with water (Baine-Marie)
and place in the over for 15-20 minutes at gas mark 6, 200 C. Allow
the puddings to cool slightly, loosen and turn out.
Serve with Kiwi sauce, fresh Kiwi slices, chopped dried fruit and
fresh mint.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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