A superbly rich dessert made with primes, Marsala and cream, Katheryn Cake makes a wonderful dinner party dessert.
1 lb. dried prunes
1 pint Marsala
2 ½ oz. whole blanched almonds
1 ½ pints double cream
2-inch vanilla pod
8 eggs, separated
4 oz. sugar
4 oz. butter, melted juice and grated rind of
1 tablespoon chopped almonds, lightly toasted
Place the prunes in a medium-sized mixing bowl and pour in the Marsala. Marinate the prunes for 4 hours.
Transfer the prunes and Marsala to a medium-sized saucepan and bring to the boil over moderate heat. Reduce the heat to low and simmer the prunes for 25 minutes, or until they are tender but still firm. Remove the pan from the heat and, leaving the prunes in the Marsala, set aside to cool completely.
When the prunes are cold, drain them in a colander. Discard the Marsala (this may be kept and used to flavour a fruit salad). Using the point of a sharp knife, carefully remove the stones from the prunes. Insert a whole almond into each prune. Line the bottom and sides of a 3-pint souffle or baking dish with the stuffed prunes and set aside.
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
Place 1 pint of the cream and the vanilla pod in the top of a double boiler or in a bowl placed over a saucepan of water and scald (bring to just below boiling point) over moderate heat. Re-move the cream from the heat. Cover the pan or bowl and set it aside for Prunes, Marsala, cream, eggs and almonds make Katheryn Cake a rich and delicious dessert. t –. minutes. With a slotted spoon, remove the vanilla pod, wash it and set it aside for future use.
In a large bowl, beat the egg yolks and sugar together with a wire whisk or rotary beater until the mixture thickens and becomes pale yellow. Gradually strain in the warm cream, stirring constantly. With a wooden spoon, beat in the butter and lemon rind and juice. Set aside.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, fold the egg whites into the egg yolks and cream mixture.
Spoon the egg mixture over the prunes in the baking dish. Set the baking dish in a large shallow pan containing l-to-1 ½ inches of cold water and place it in the centre of the oven. Bake for 1 hour, or until the custard is firm and set.
Remove the dish from the oven and set it aside to cool. Chill the custard in the refrigerator for 1 hour.
In a medium-sized mixing bowl, beat the remaining cream with a wire whisk or rotary beater until it forms stiff peaks.
Spoon the cream into a forcing bag fitted with a large star nozzle. Pipe the cream dccoratively on top of the custard and sprinkle over the chopped almonds. Serve immediately.
Katsudon (kat-soo-dohn) is a simple Japanese soup served over rice and is an excellent way to use up leftover lamb or pork.
8 oz. m cups long-grain rice, washed, soaked in cold water for
30 minutes and drained
19 fl. oz. water
½ teaspoon salt
½ pints chicken stock
4 fl. oz. soy sauce
4 fl. oz. dry sherry
2 medium-sized onions, thinly sliced and pushed out into rings 1 lb. lean cold cooked lamb or pork, cut into thin strips
Put the rice in a large saucepan. Pour over the water and add the salt. Bring the water to the boil over high heat. Cover the pan, reduce the heat to very low and simmer the rice for 15 minutes, or until it is tender and all the liquid has been absorbed. Remove the pan from the heat. Set aside and keep warm while you prepare the soup. Put the stock, soy sauce and sherry into a large saucepan and bring to the boil over moderate heat. Add the onion rings, reduce the heat to low and simmer the onions for 10 minutes, or until they are soft.
Drop the meat strips into the soup and continue to simmer for 15 minutes or until the meat is completely heated.
Turn the rice into small individual serving bowls. Using a slotted spoon, remove the meat strips from the soup and place them over the rice. Pour the soup and onions over the meat and rice and serve.