Maraschino Cream.
- Ingredients—3 yolks of eggs.
- 1 white.
- ½ pint of milk.
- ½ pint of whipped double cream.
- 2 tablespoonfuls of castor sugar.
- 1 oz. of amber gelatine, or ½ oz. of the opaque, melted in a little milk.
- 1 small glass of maraschino.
Method.—Make the eggs and milk into a custard (see [Boiled Custard]).
Add to it the sugar and melted gelatine.
When it has cooled, mix it with the cream.
Add the maraschino and pour into a wetted mould previously decorated with a little bright fruit.
When set, dip into hot water for a second or two, and turn it on to a glass dish.