Woman's Day
Ingredients
Custard
Sponge
Method
1.Place the frozen raspberries into a saucepan with water and sugar. Stir over low heat until sugar dissolves. Increase heat to high and bring to a simmer. Simmer for 3-4 minutes, until pulpy.
2.Remove 1/2 cup hot raspberry mixture and place in jug. Whisk in gelatine with a fork until dissolved. Beat into the rest of the raspberry mixture, then strain all into a large jug. Pour into an 18 X 28cm slice pan, lined with plastic wrap. Chill until set.
3.Meanwhile, to make the sponge, preheat oven to moderate, 180°C. Lightly grease and line a 25 X 30cm swiss roll pan.
4.In a large bowl, beat eggs and sugar until thick and pale. Sift dry ingredients together and fold lightly through egg mixture. Pour into pan. Bake for 10-12 minutes. Turn onto a wire rack to cool.
5.To make the custard, whisk egg yolks, sugar and vanilla in a heatproof bowl until light and creamy. Heat cream in a small saucepan. Pour onto the egg mixture, whisking constantly. Place the bowl over a saucepan of simmering water and stir for 10-15 minutes over medium-low heat, until thickened. Allow to cool.
6.Cut the sponge into cubes and arrange into the base of eight individual serving dishes. Drizzle each with sherry. Pour the custard over the sponge. Chop the jelly and place on top of the custard. Top with the whipped cream and fresh raspberries.
Whip cream with 1 tablespoon icing sugar and 1 teaspoon brandy.
Note
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