Nabob’s Delight

This luxurious frozen dessert is made with eggs, cream, brandy, liqueur, fruit and nuts. It should be served in small quantities as it is so rich, with small, crisp, plain biscuits . The dessert may be unmoulded before serving, or served in the earthenioare pot? or ramekin dishes.

6 glace cherries, chopped

1-inch piece candied angelica, finely chopped

2 tablespoons raisins

2 tablespoons finely chopped candied orange peel 2 oz. flaked blanched almonds

10 blanched hazelnuts, finely chopped

2 fl. oz. brandy

2 tablespoons orange-flavoured liqueur

2 teaspoons vegetable oil

10 fl. oz. single cream

1 vanilla pod

4 egg yolks

2 tablespoons sugar

2 teaspoons arrowroot

5 fl. oz. double cream , whipped until thick but not stiff

Place the cherries, angelica, raisins, orange peel and nuts in a small mixing bowl. Stir in the brandy and orange- flavoured liqueur. Cover the bowl with aluminium foil and set the mixture aside to marinate for 1 hour, stirring occasionally.

Set the thermostat of the refrigerator to its coldest setting.

With the 2 teaspoons of oil, grease 6 small earthenware pots or ramekin dishes. Place the pots or dishes, upside-down, on kitchen paper towels and set them aside to drain for 30 minutes. Place the pots or dishes in the refrigerator to chill while you finish the dessert.

In a small saucepan, scald (bring to just under boiling point) the single cream with the vanilla pod over moderate heat.

Remove the pan from the heat and set the mixture aside to infuse for 15 minutes.

Meanwhile, in a medium-sized heat-proof mixing bowl, beat the egg yolks, sugar and arrowroot together with a wire whisk or rotary beater until the mixture is pale and frothy.

Remove and discard the vanilla pod from the cream. Pour the cream in a thin stream on to the egg yolk and sugar mixture, whisking constantly.

Place the bowl in a pan half filled with hot water. Set the pan over low heat. Cook the custard, stirring constantly with a wooden spoon, for 10 to 12 minutes, or until it coats the back of the spoon. Do not allow the custard to boil or the eggs will scramble.

Remove the pan from the heat. Lift the bowl out of the pan and set the custard aside to cool completely.

Drain the fruit and nuts and reserve

2 tablespoons of the marinade. Fold the fruit and nuts, with the reserved marin-ade, into the cold custard. Beat in the double cream and combine the mixture thoroughly.

Place the bowl in the frozen food storage compartment of the refrigerator and freeze for 1 hour, beating the mixture vigorously with a wooden spoon every 5 minutes.

When the mixture is just beginning to freeze and is very thick but still smooth, remove the bowl from the storage com- partment. Remove the oiled pots or dishes from the refrigerator.

Spoon the mixture into the chilled pots or dishes and place them in the frozen food storage compartment. Freeze for H to 2 hours, or until the dessert is com-pletely frozen and firm to the touch.

Remove the dessert from the refriger-ator and serve.

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