Yield: 8 Servings
|\N \N||Frontignan (muscat-flavoured wine)|
|1 \N||Glass brandy|
|1 pint||(UK=20 fl oz) single (light) cream|
|2 larges||Egg yolks|
|1 tablespoon||Ground rice or flour|
|\N \N||Caster sugar (granulated)|
|\N \N||Raspberry jam|
|\N \N||Ratafia biscuits|
|\N \N||Candied peel|
From: "C:COMMSWINSOCKKA9QSPOOLMAIL" <mandy@...> Date: Wed, 29 Nov 1995 23:12:34 GMT From English Food, Jane Grigson.
Put the macaroons in the base of a deep glass dish, cutting them to fit if necessary. Pour 5 fl oz wine over them and the brandy.
Allow it to soak in then add more if the macaroons are on the dry side.
Make custard: Bring the single cream to the boil and pour it onto the egg yolks and eggs which have been beaten together with the ground rice or flour.
Return this mixture to the pan and cook gently without boiling until very thick; keep stirring with a spoon. Season with sugar to taste.
Pour custard over the macaroons and leave in a cool place to set. When firm, spread with a layer of raspberry jam.
Pour syllabub on top (or use lightly whipped cream). Decorate with ratafia biscuits, cut peel and other decorations.
Leave in a cool larder overnight if possible, rather than a refrigerator.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .