½ pt | cream sherry |
4 tbsp | brandy |
2 pts | single cream |
8oz | sugar |
8 | eggs |
Juice ½ lemon | |
Nutmeg | |
6oz | sugar |
½ pt | cream sherry |
Genoise sponge | |
1 pt | double cream |
Red current jelly |
Method
1. Soak sponge in first with sherry.
2. Make custard with single cream, eggs and sugar.
3. When set coat in red current jelly.
4. Make syllabub with lemon juice, nutmeg, sugar and sherry.
5. Allow to set and top with whipped double cream and flaked almond . Leave for at least half a day to set.
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