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English Trifle #3

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs English Dessert 8 Servings

INGREDIENTS

6 lg Macaroons
Frontignan (muscat-flavoured wine)
1 Glass brandy
1 pt (UK=20 fl oz) single (light) cream
2 lg Egg yolks
2 lg Eggs
1 tb Ground rice or flour
Caster sugar (granulated)
Raspberry jam
Syllabub
Ratafia biscuits
Candied peel

INSTRUCTIONS

From: "C:COMMSWINSOCKKA9QSPOOLMAIL" <mandy@alfresco.demon.co.uk>
Date: Wed, 29 Nov 1995 23:12:34 GMT
From English Food, Jane Grigson.
Put the macaroons in the base of a deep glass dish, cutting them to fit if
necessary.  Pour 5 fl oz wine over them and the brandy.
Allow it to soak in then add more if the macaroons are on the dry side.
Make custard: Bring the single cream to the boil and pour it onto the egg
yolks and eggs which have been beaten together with the ground rice or
flour.
Return this mixture to the pan and cook gently without boiling until very
thick; keep stirring with a spoon.  Season with sugar to taste.
Pour custard over the macaroons and leave in a cool place to set.  When
firm, spread with a layer of raspberry jam.
Pour syllabub on top (or use lightly whipped cream).  Decorate with ratafia
biscuits, cut peel and other decorations.
Leave in a cool larder overnight if possible, rather than a refrigerator.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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