Bring a few tablespoons
cream to the boil and dissolve the gelatin. Add this to the buttermilk,
as well as the lemon juice and rind and the raisins. Whip the cream
with the sugar and stir this through the buttermilk mixture. Pour in
a pudding mold and put it in the fridge for 4 hours. To loosen the pudding
from the mold, dip the bottom in hot water and turn it on a plate.
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Arrange the cake slices on the bottom of a large
glass bowl and sprinkle them with whisky. Slice the strawberries (keep
a few behind for decoration) and put them on the cake. Beat the egg
yolks with the sugar and the corn starch. Heat the milk with 1/2 cup
of cream. Add the egg yolk mixture, bring slowly to the boil while stirring.
Switch off the heat when the custard thickens. Pour the custard on the
strawberries and leave it to cool completely. Whip the remaining cream
and put it on top, decorate with a few strawberries.
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