1 1/4 cup (1/2 pint) 300 ml white wine
3 tablespoons sugar
2 tablespoons brandy
1/2 oz (15 g) gelatine
568 ml (1 pint) fresh milk
2 egg yolks
1 tablespoon cornflour
1 teaspoon vanilla essence
2/3 cup (150 ml) 1/4 pt fresh double cream, (heavy cream) whipped
3 tablespoons sugar
2 tablespoons brandy
1/2 oz (15 g) gelatine
568 ml (1 pint) fresh milk
2 egg yolks
1 tablespoon cornflour
1 teaspoon vanilla essence
2/3 cup (150 ml) 1/4 pt fresh double cream, (heavy cream) whipped
method
1. Heat half the wine, 2 tablespoons sugar, brandy and gelatine.
2. Dissolve and mix with remaining wine and cool.
3. Pour into 4 wine glasses. Place in the fridge to set at an angle of 45 degrees.
4. Bring the milk to the boil.
5. Blend the egg yolks, cornflour, remaining sugar and vanilla until pale.
6. Pour on the hot milk.
7. Simmer gently until thickened. Allow to cool.
8. Fold in the cream.
9. Stand the glasses upright and pour in the custard.
10. Serve cold.
2. Dissolve and mix with remaining wine and cool.
3. Pour into 4 wine glasses. Place in the fridge to set at an angle of 45 degrees.
4. Bring the milk to the boil.
5. Blend the egg yolks, cornflour, remaining sugar and vanilla until pale.
6. Pour on the hot milk.
7. Simmer gently until thickened. Allow to cool.
8. Fold in the cream.
9. Stand the glasses upright and pour in the custard.
10. Serve cold.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
