| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Food networ, Food2 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Madeira cake |
| 4 |
oz |
Macaroons |
| 2 |
tb |
Brandy |
| 2 |
tb |
Madeira |
| 1 |
pt |
Milk |
| 6 |
|
Egg yolks |
| 2 |
oz |
Vanilla sugar |
| 1 |
|
Orange; zest of |
| 8 |
oz |
Raspberries |
|
|
Zest and juice of 1 lemon |
| 1 |
pt |
Double cream |
| 1/2 |
pt |
Sweet white wine |
|
|
Sugar to taste |
|
|
Lavender; rosebuds or lemon |
|
|
; zest to decorate |
INSTRUCTIONS
SYLLABUB
Make a custard by heating the milk with the orange zest. Beat the egg
yolks with the sugar and, when the milk is at scalding point, add it
to the egg yolks. Mix well and return to the pan. Heat very gently
until thickened - DO NOT BOIL! Sprinkle with the sugar to prevent a
skin from forming.
Put half the sliced cake at the bottom of your serving dish and pour
over the Madeira. Put the raspberries on top, then the macaroons,
then the cooled custard. Now add the rest of the cake.
Make the syllabub by soaking the lemon rind in the juice for 2 hours.
Add to the wine. Loosely whip the cream and add the wine and lemon to
it. Add sugar to taste, then pour on top of the trifle and decorate
as you like.
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