Cold Cabinet Pudding
- 1/4 box gelatine or 1 tablespoon granulated gelatine
- 1/4 cup cold water
- 2 cups scalded milk
- Yolks 3 eggs
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon brandy
- 5 lady fingers
- 6 macaroons
Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and flavor. Place a mold in pan of ice-water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added. Garnish, and serve proudly with Cream Sauce I and candied cherries.
Submitted by Aug 19, 2009
15 min
30 min
45 min