French Easter Cream
A dish that leans on raisins and brandy.
contains dairycontains eggscontains alcohol
Ingredients
US
Metric
- ⅓ cup raisins
- ¼ cup brandy
- 2 cups cream
- ½ cup sugar
- Yolks 3 eggs
- ⅛ teaspoon salt
- 1 tablespoon granulated gelatine
- 2 tablespoons cold water
- Maraschino, Slow gin, Brandy — ¼ cup each
- 1 teaspoon vanilla
Make it lactose-friendly
- 2 cups cream → lactose-free cream or coconut cream
Steps
- Seed raisins, add brandy, and cook in double boiler until raisins are soft. Make a custard of cream, sugar, egg yolks and salt. Remove from range, add gelatine soaked in cold water. Strain, cool slightly, add flavorings, stir until mixture thickens, then add raisins. Mould and chill. Remove from mould, and garnish with Sauterne Jelly (colored violet), cut in cubes, and fresh violets.
Nutrition (estimated, per serving)
| Calories | 499 |
|---|---|
| Protein | 5.2 g |
| Fat | 30.7 g |
| Carbs | 53.6 g |
| Fiber | 1.2 g |
| Sodium | 219 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States