Recipe by Cooking Beast
An elegant, light, subtle dessert suitable for dinner parties or when you are really trying to impress somebody. This is adapted from Please Help Yourself! by Robert Ackart (1996).
- 1 (1/4 ounce) packet gelatin
- 5 tablespoons lemon juice
- 1 3⁄4 cups milk
- 3 egg yolks
- 1⁄4 cup sugar
- 1 cup ginger marmalade (such as Keiller Dundee Ginger Preserve)
- 1⁄2 teaspoon vanilla (such as pure Bourbon Vanilla extract)
- 1 cup heavy cream, whipped
- 4 egg whites, beaten until stiff but not dry
Directions See How It's Made
- 1. Soak gelatin in lemon juice for about 5 minutes.
- 2. Chill a 2-quart soufflé dish or dessert bowl.
- 3. In the top of a double boiler, combine the milk, egg yolks, sugar, and salt (if desired); with a rotary beater, blend them until mixed thoroughly. Over boiling water, cook the mixture, stirring constantly, until it thickens and coats a metal spoon. Remove the utensil from the heat.
- 4. Add the gelatin, ginger marmalade, and vanilla, stirring to blend the mixture well. Transfer it to a mixing bowl and chill it until it just begins to set (perhaps an hour--watch closely. If you wait too long, it will coagulate into lumps and be ruined).
- 5. With a rotary beater, briefly whip the mixture to assure its smoothness. Fold in the whipped cream. Beat in one-fifth of the egg white; fold in the remainder. Using a rubber spatula, transfer the mixture to a prepared dish and chill it for at least 6 hours, or until it is thoroughly set.
- Note: this does have raw egg whites in it, so be careful about serving it while still chilled. You don't want to leave it out on a hot summer's day or you could run the risk of food-borne illness.