| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
Desserts, English |
4 |
Servings |
INGREDIENTS
| 4 |
|
Large macaroons |
| 4 |
tb |
White wine |
| 1 |
tb |
Brandy |
| 1/2 |
pt |
Single cream |
| 1 |
|
Egg and 1 egg yolk |
| 1 |
tb |
Cornflour |
| 1/2 |
oz |
Caster sugar |
| 3 |
oz |
Raspberry jam |
| 1 |
oz |
Blanched almonds |
| 1 |
oz |
Candied peel, chopped |
| 1/2 |
pt |
Double cream |
INSTRUCTIONS
Put the macaroons in a glass bowl and pour over the wine and
brandy. Leave macaroons to soak, adding extra wine or brandy if they
appear dry. Pour the single cream into a pan and warm gently until just on
the point of boiling. Beat together the egg, egg yolk and cornflour in a
bowl, pour on the cream and whisk Iightly. Return to a clean saucepan and
cook gently, without boiling, until custard has thickened, stirring
continuously. Stir in the sugar and allow the custard to cool a little.
Pour over the soaked macaroons and set in a cool place. Carefully smooth
the jam over the custard, then sprinkle with almonds and candied peel.
Whip the double cream until it stands in soft peaks and pipe or pile on top
of trifle. Serve decorated with extra blanched almonds and candicd peel, if
desired.
Posted to MM-Recipes Digest V3 #264
Date: Fri, 27 Sep 1996 18:07:10 +0000
From: "ray.watson" <ray.watson@ukonline.co.uk>
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