250 ml (8 fl oz) clear lemon jelly
glace cherries
angelica
10 - 12 sponge fingers
350 ml (12 fl oz) milk
2 eggs plus 1 yolk
1 level tbsp (15 ml) caster sugar (superfine granulated)
25 g (1 oz) Ratafias, crumbled
2 tsp (10 ml) gelatine
few drops of vanilla essence
125 ml (4 fl oz) double cream (heavy cream)
glace cherries
angelica
10 - 12 sponge fingers
350 ml (12 fl oz) milk
2 eggs plus 1 yolk
1 level tbsp (15 ml) caster sugar (superfine granulated)
25 g (1 oz) Ratafias, crumbled
2 tsp (10 ml) gelatine
few drops of vanilla essence
125 ml (4 fl oz) double cream (heavy cream)
accompaniments
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method
1. Make up the jelly and use half of the mixture to line a 750 ml (1 1/4 pint) souffle dish.
2. Cut the cherries into quarters and the angelica into leaf shapes and decorate the jelly lining, dipping each piece in liquid jelly before setting it in place.
3. Refrigerate until set. Chill the remaining jelly in a shallow tin.
4. Line the sides of the prepared dish with the sponge fingers, trimming one end of each so that they stand evenly on top of the jelly.
5. Trim the fingers level with the top of the souffle dish.
6. Set the lined dish aside. Reserve the trimmings from the sponge fingers.
7. In a saucepan, bring the milk to just below boiling point.
8. Put the eggs and caster sugar into a bowl, mix well, then stir in the scalded milk.
9. Strain the custard mixture into a heavy bottomed saucepan or a heatproof bowl placed over a saucepan of simmering water.
10. Alternatively, use a double saucepan, but make sure the water does not touch the upper pan.
11. Cook the custard over very gentle heat for 15 - 25 minutes, stirring all the time with a wooden spoon, until the custard thickens to the consistency of single cream. Stir well around the sides as well as the base of the pan or bowl to prevent the formation of lumps, especially if using a double saucepan. Do not let the custard boil.
12. As soon as the custard thickens, remove it from the heat and whisk in the crumbled ratafias with the sponge finger trimmings.
13. Place 30 ml (2 tbsp) water in a small bowl and sprinkle the gelatine on to the liquid. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely, then add the gelatine to the custard mixture with vanilla essence to taste.
14. In a bowl, whip the cream until just stiff. Fold into the crumb custard, then pour into the prepared mould. Cool, then refrigerate for 1-2 hours to set.
15. When ready to serve, chop the reserved jelly. Turn out the mould on to a serving dish and decorate with the chopped jelly.
2. Cut the cherries into quarters and the angelica into leaf shapes and decorate the jelly lining, dipping each piece in liquid jelly before setting it in place.
3. Refrigerate until set. Chill the remaining jelly in a shallow tin.
4. Line the sides of the prepared dish with the sponge fingers, trimming one end of each so that they stand evenly on top of the jelly.
5. Trim the fingers level with the top of the souffle dish.
6. Set the lined dish aside. Reserve the trimmings from the sponge fingers.
7. In a saucepan, bring the milk to just below boiling point.
8. Put the eggs and caster sugar into a bowl, mix well, then stir in the scalded milk.
9. Strain the custard mixture into a heavy bottomed saucepan or a heatproof bowl placed over a saucepan of simmering water.
10. Alternatively, use a double saucepan, but make sure the water does not touch the upper pan.
11. Cook the custard over very gentle heat for 15 - 25 minutes, stirring all the time with a wooden spoon, until the custard thickens to the consistency of single cream. Stir well around the sides as well as the base of the pan or bowl to prevent the formation of lumps, especially if using a double saucepan. Do not let the custard boil.
12. As soon as the custard thickens, remove it from the heat and whisk in the crumbled ratafias with the sponge finger trimmings.
13. Place 30 ml (2 tbsp) water in a small bowl and sprinkle the gelatine on to the liquid. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely, then add the gelatine to the custard mixture with vanilla essence to taste.
14. In a bowl, whip the cream until just stiff. Fold into the crumb custard, then pour into the prepared mould. Cool, then refrigerate for 1-2 hours to set.
15. When ready to serve, chop the reserved jelly. Turn out the mould on to a serving dish and decorate with the chopped jelly.
serving amount
serves 6
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