Homemade Peach Cream
|Sugar||1 Cup (16 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Light rum||1⁄4 Cup (4 tbs)|
|Eggs||4 , separated|
|Lemon||1 , juiced|
|Grated nutmeg||1 Pinch|
|Plain gelatin||1 Tablespoon|
|Sherry||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Peaches||2 , sliced|
In the top of a double boiler stir together the sugar, 1/3 cup sherry, rum, egg yolks, lemon juice, salt, and nutmeg.
Cook over boiling water until the consistency of heavy cream, stirring constantly.
Remove from the heat and stir in the gelatin softened in the 1/4 cup sherry.
Stir until dissolved.
Put 1/2 cup of this custard mixture into a blender with the sour cream and peaches.
Blend well, combine with the rest of the custard and chill until the mixture is the consistency of raw egg whites.
Beat the egg whites until they are stiff but not dry and fold into the chilled custard mixture.
Pour into a medium mold and chill at least 4 hours, or until firm.
Garnish with fresh peach slices when serving.