Red Jelly Tapioca Cream Recipe
Ingredients
| 1/2 pt. packet red jelly | ||
| 1 tablesp. redcurrant or crab-apple or bramble jelly | ||
| Rind of 1/2 lemon | ||
| Bay Leaf | 1 | |
| Milk | 2 Pint | |
| Tapioca | 1 1/2 Ounce | |
| 2 oz. castor sugar | ||
| Egg yolks | 2 | |
| 2 tablesp. double cream | ||
Directions
Make the jelly to just less than 1/2 pt., inclusive of sherry (if used) and preserves, and add these when jelly is cool.
Pour into a wet border mould and leave to set.
Cut thin strips of lemon rind without white pith; infuse in the milk with the bay leaf.
When milk boils, remove flavourings and sprinkle in tapioca, stirring continuously.
Cook gently 15-20 min., until smooth and soft.
Add sugar, cool slightly, and add beaten egg yolks.
Reheat to cook the yolks, but do not boil.
Allow to cool, then lightly stir in whipped cream.
Pour into the border mould and leave to set.
Pour into a wet border mould and leave to set.
Cut thin strips of lemon rind without white pith; infuse in the milk with the bay leaf.
When milk boils, remove flavourings and sprinkle in tapioca, stirring continuously.
Cook gently 15-20 min., until smooth and soft.
Add sugar, cool slightly, and add beaten egg yolks.
Reheat to cook the yolks, but do not boil.
Allow to cool, then lightly stir in whipped cream.
Pour into the border mould and leave to set.
Chef
