| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Food networ, Food1 | 1 | Servings | |
INGREDIENTS
| 500 | Double cream | |
| 6 | Egg yolks | |
| 50 | g | Caster sugar |
| 1 | Vanilla pod | |
| Geranium jelly | ||
| Caster sugar for caramel |
INSTRUCTIONS
Whisk the egg yolks with the sugar and vanilla, and stir in the cream. Place 2 teaspoons of jelly into individual souffl dishes and top up with the cream mixture. Cook in a bain-marie at 165C for 30-40 minutes, allow to cool and top with caramel made by heating caster sugar with a little water. If geranium jelly is not available, try bramble jelly instead. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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