Cabinet pudding
Instructions:
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This is a deluxe pudding sometimes called "diplomate" pudding, which resembles both a Bavarian cream and a Russe.
- 1 cup half-and-half or light cream;
- 2 tablespoons sugar;
- 4 egg yolks;
- 1⁄4 teaspoon salt;
- 1 package (1 tablespoon) unfavored gelatin;
- 2 tablespoons cold water;
- 1⁄3 cup heavy cream;
- 1 teaspoon vanilla;
- 2 tablespoons chopped mixed candied fruits;
- 1⁄3 cup diced firm sponge cake, ladyfingers, or macaroons;
- Red currant jelly;
- Candied fruits and whipped cream for garnish.
- Scald the half-and-half or light cream with the sugar. Whisk the egg yolks in a bowl with the salt. Whisk a portion of the scalded cream into the yolks and, when blended, add the egg mixture into the remaining hot cream. Cook over low heat for 2 to 3 minutes longer; do not boil. The custard should coat the back of a wooden spoon when finished.
- In a small bowl, soften the gelatin in the cold water. Add the gelatin to the custard. Cool. Stir in the heavy cream, vanilla, candied fruits, and diced cake or ladyfingers. Brush a 1-quart mold generously with the jelly, and turn the mixture into the mold. Cover and chill about 2 to 4 hours, until set.
- Unmold onto a serving platter and garnish or decorate with additional candied fruits and plain whipped cream.
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