|
Ingredients
|
For 4
|
For 100
|
|
Milk
|
250ml
|
5.75litre
|
|
Gelatine
|
10gms
|
250gms
|
|
Eggs
|
2
|
50
|
|
Sugar
|
60gms
|
1.35kg
|
|
Sultanas
|
20gms
|
500gms
|
|
Currants
|
20gms
|
500gms
|
|
Angelica
|
20gms
|
500gms
|
|
Wafer biscuits
|
20gms
|
500gms
|
|
Glucose biscuits
|
20gms
|
500gms
|
|
Cherries
|
20gms
|
500gms
|
Cream together egg yolks and sugar till light and fluffy.
Pour boiling milk over. Return to heat and cook to a custard consistency.
Remove from heat. Add gelatine dissolved in a little warm water. Mix well. Cool
and fold in stiffly beaten egg whites. Decorate bottom of greased jelly moulds
with some angelica and cherries. Fill half. Put a layer of glucose biscuits
dipped in fruit juice. Put some currants over. Fill with remaining mixture. Set
in refrigerator. Turn out when cold and decorate with wafer biscuits and
remaining fruits.
