Home › Creams, Jellies and Cold Sweets › Sherry

Sherry

Mix the cornflour with the sugar in a stewpan, stir in the milk, add an ounce of butter and the vanilla pod. Stir this over a slow fire until it comes to a boil. Continue to stir over the fire until the mixture detaches easily from the stewpan. Let it cool, and remove the vanilla pod (this may be used again if taken care of).

Pick the strawberries and rub them through a hair-sieve. Stir this pulp into the above before it is quite cold, and also the remainder of the butter. Stir in the yolks of eggs and the cream, and whisk over the fire until the eggs begin to set. Dissolve the gelatine in a little water, add to it a tablespoonful of red currant jelly and a few drops of liquid carmine or cochineal. Strain this into the cornflour mixture, Whisk the whites of eggs to a stiff froth, and add also. The Maraschino should now be added.

Fill a silver-plated soufflé dish with this preparation. Keep it in a case well charged with ice. Dissolve about two tablespoonfuls of red currant jelly, and when nearly cold pour it over the top of the soufflé to form a layer. It is well to fasten a paper band round the soufflé case so that it comes about an inch above the rim.

This should be removed before sending it to table.