22 November 2010

STRAWBERRY SPANISH CREAM

My mother and grandmother both made Spanish cream often as a dessert and I have used their recipe as the basis for my special Christmas version of this old fashioned classic.

• 3 punnets ripe strawberries
• 1 packet strawberry jelly crystals
• 3 cups full cream milk
• 20g gelatine
• 1 vanilla pod
• 2 eggs separated
• 120g caster sugar
• Pinch of salt
• 4 tablespoons Drambuie
• 300mls cream

Take two of the punnets of strawberries, remove the stalks, cutting each strawberry in half lengthwise. Lay the strawberries in the bottom of a lovely glass bowl. Dissolve the jelly crystals in 500mls boiling water, allow it to cool a little and pour the liquid over the strawberries. Place this in the refrigerator and leave overnight or for at least two hours to set.
To make the Spanish cream, soak the gelatine in 1 cup of the milk. Put the remaining 2 cups milk into a saucepan, split the vanilla pod and bring to the boil. Meanwhile beat 2 egg yolks with the sugar to a cream with a whisk, adding a pinch of salt. Add the hot milk to the yolk mixture. Return to the saucepan adding the gelatine and milk and stir well over the heat until the mixture thickens. Do not allow to boil as the mixture will curdle. Whisk 2 egg whites stiffly in a separate bowl, then fold the egg whites with the Drambuie into the milk mixture while still warm. Allow this to become almost cool but still not setting, before pouring the Spanish cream on top of the strawberry jelly. Place in the refrigerator overnight to set. To serve, softly whip the cream and spread this over the Sapnish cream. Chop the remaining punnet of strawberries into small pieces and scatter over the cream. Serves 10-12. Recipe by Lauraine Jacobs