| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Milk |
| 3 1/2 |
ts |
Gelatin |
| 4 |
|
Eggs, separated |
| 1/2 |
c |
Brown sugar |
| 1 |
tb |
Sweet sherry |
| 2 |
tb |
Marmalade |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Toasted slivered almonds |
INSTRUCTIONS
Servings: 6
Place 3 tbsp milk in large bowl, sprinkle gelatin over milk. Let soak while
you prepare custard.
Mix egg yolks with sugar in top of double boiler, place over barely
simmering water, mix in remaining milk. Stir continuously until mixture
thickens into a custard. Remove from heat and immediately pour over
softened gelatin, stir, so gelatin becomes thoroughly mixed in. Mix in the
sherry and chill for 20 to 30 minutes.
Beat egg whites until they form soft peaks, fold into custard. Turn into
serving dish and chill for several hours. The custard will separate,
leaving a foamy top and a jelly bottom.
Place the marmalade in a small saucepan and warm it very gently over low
heat. Spread it evenly over the top of the pudding. Turn the cream into a
bowl and beat it stiff. Spread over marmalade, sprinkle with nuts.
The sensual and seductive taste of this dessert should satisfy the
Taurean's love of things both sweet and pleasurable, its pale soft topping
suggesting the foamy waves of the sea from which Venus was born.
From: "A Taste of Astrology" - Posted by: Grandma Sheila (Exner)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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