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Red Jelly Tapioca Cream

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  Red jelly 1⁄2 Pint (1 Packet)
  Jelly 1 Tablespoon (Redcurrant / Crab Apple / Bramble)
  Lemon rind 1⁄2 Tablespoon (Rind Of 1/2 Lemon)
  Bay leaf 1
  Milk 2 Pint
  Tapioca 1 1⁄2 Ounce
  Sugar 2 Ounce
  Egg yolks 2
  Double cream 2 Tablespoon

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.

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