May :  Drambuie Cream

 

 3/4 pint milk (2 cups) - 3 oz caster suger (1/3 cup) - 1/2 oz powdered gelatine (2 US envelopes) - 2 tablespoons cold water - 2 large eggs (size 2) - 1/2 pint double cream (1 1/4 cups) - 4 fl oz Drambuie (1/2 cup) - 8 oz Scottish raspberries to decorate.

Heat the milk to just below boiling point. Beat the eggs and sugar together, then stir in a little of the milk. When the mixture is smooth return it to the milk in the pan and, stirring all the time, over a medium heat, cook the custard until it thickens. Do not allow it to boil. Set the pan on one side to cool.

Soak the gelatine in the cold water for about 10 minutes and when it has become a solid mass stir it into the hot custard a bit at a time so that it disolves. leave the custard until it starts to set.

Whisk the cream to the same consistency as the custard, whisk in the Drambuie, then fold the two mixtures together. Turn the whole into a lightly greased 2-pint mould and leave overnight to set.

Next day turn the Drambuie Cream onto a dish and decorate with Scottish raspberries.

Copyright © 2007 Carine De Vos. All rights reserved.  

Revised: april 10, 2007