| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
A, Year, At, Ballymaloe |
12 |
servings |
INGREDIENTS
| 80 |
ml |
Jamaica rum |
| 100 |
g |
Good quality raisins |
| 4 |
|
Eggs |
| 55 |
g |
Caster sugar |
| 450 |
g |
Sweetened chestnut puree |
| 1 |
ts |
Pure vanilla essence |
| 200 |
g |
Marrons glaces; roughly chopped |
| 425 |
ml |
Cream |
|
|
Whipped cream |
| 6 |
|
Marrons glaces; up to 8 |
| 1 |
|
Sprigs holly |
|
|
Icing sugar |
INSTRUCTIONS
DECORATION
Line a pudding bowl with a double thickness of cling film. Put the
rum and raisins in a small saucepan, warm until the rum almost
reaches boiling point and then turn off the heat and let the raisins
plump up and cool in the rum.
Meanwhile, separate the eggs and beat the yolks with the caster sugar
until light and fluffy. Stir the chestnut puree, vanilla essence,
cold plump raisins, rum and roughly chopped marrons glaces into the
egg yolks. Mix gently but thoroughly, then refrigerate while you whip
the cream and egg whites.
Whip the cream and chill. Whisk the egg whites stiffly. Fold the
whipped cream into the rum and raising mixture, then fold in the
stiffly beaten egg whites. Pour gently into the lined pudding bowl.
Cover and freeze for at least 8 hours or overnight.
To serve: Turn out on to a chilled serving dish. Remove the cling
film and decorate with whipped cream, marrons glaces and top with a
sprig of holly then dredge with icing sugar.
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