French Easter Cream Recipe

Ingredients for French Easter Cream

• 1/3 cup raisins
• ¼ cup brandy
• 2 cups cream
• ½ cup sugar
• Yolks 3 eggs
• 1/8 teaspoon salt
• 1 tablespoon granulated gelatine
• 2 tablespoons cold water
• Maraschino, Slow gin, Brandy}¼ cup each
• 1 teaspoon vanilla

Instructions

1. Seed raisins, add brandy, and cook in double boiler until raisins are soft.
2. Make a custard of cream, sugar, egg yolks and salt.
3. Remove from range, add gelatine soaked in cold water.
4. Strain, cool slightly, add flavorings, stir until mixture thickens, then add raisins.
5. Mould and chill.
6. Remove from mould, and garnish with Sauterne Jelly (colored violet), cut in cubes, and fresh violets.