Recipe Archives->Desserts Pudding->Queen Mab Pudding

Queen Mab's Pudding
Serves 6-8

1/2 x 15g (1/2 oz) sachet gelatine
250 ml (8 fl oz) cold water
450 ml (15 fl oz) whipping cream
450 ml (15 fl oz) milk
4 egg yolks
150g (5 oz) caster sugar
50g (2 oz) citron, thinly sliced
50g (2 oz) glace cherries
1 lemon, zest only
Few drops almond extract
Whipped cream, to serve, optional
Sweet cherry juice, to serve, optional

Soak the gelatine in the cold water for an hour. Whip the cream.
Heat the milk over and when it reaches boiling point add the soaked
gelatine. Stir until dissolved and then strain.

Beat the egg yolks and sugar together; add them to the gelatine
mixture.  Allow it nearly to reach boiling point. Stir all the time
and remove before the egg curdles. Set the dish in a pan of cold
water or broken ice and whisk until it begins to thicken.

Add the whipped cream with the citron and the cherries, with the
lemon zest and a few drops of almond extract. Mix thoroughly. Turn
into a mould previously dipped in cold water, and leave in a cold
place to set.

Serve with whipped cream heaped about its base, or with rich, sweet
cherry juice poured around it as a sauce.

Printable version: queen-mab-pudding.txt.