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Ingredients:
Wine Gelatin:
2 tablespoons unflavored gelatin
1/2 cup cold water
1 2/3 cups boiling water
1 cup sugar
1 cup Sauternes (sweet wine)
1/3 cup orange juice
3 Tbs. lemon juice
Custard Pudding:
12 eggs
2 Tbs. plus 1 tsp. unflavored gelatin
1/2 cup cold water
2 1/2 cups milk, cream or fat-free evaporated skimmed milk, scalded
1 Tbs. cornstarch
1 cup sugar
1 tsp. vanilla
Salt
Candied Peel:
4 oranges and 2 grapefruit
1 cup sugar
1/2 cup water
2 Tbs. corn syrup
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Prep time: 5 hours
Yield: 4 servings
Wine Gelatin:
Put the gelatin in the cold water. Put the sugar in a bowl; pour the boiling water over the sugar and stir to dissolve. Add the wine to the sugar mixture and stir. Add lemon and orange juice. Add the gelatin and cold water mixture. Stir until dissolved. Pour into clear glass bowl and refrigerate until solid.
Custard Pudding:
Cut the small pointy tops from the eggs and pour out the yolk and whites into a bowl (use for omelettes or other recipes). Wash the egg gently but thoroughly. (The American Egg Board recommends boiling the shells for 3 to 5 minutes to remove any bacteria that might remain on the shell.) You want the eggshell to be a little wet on the inside when you pour in the custard, which will make the shells easier to remove.
To make the custard: Scald the milk. Let cool and remove and discard the skin that will have formed on the top. Add vanilla and a pinch of salt to the milk.
Mix the gelatin in the cold water. Put the sugar in a separate bowl. Add the cornstarch and stir. Pour the milk over the sugar mixture; stir to dissolve. Add gelatin.
Divide the custard into several liquid measuring cups (or anything that will make pouring easy). Add colors (about three drops should do it) and flavorings. To make chocolate, stir in liquid chocolate syrup. Pour the custard to the top of the eggshell. Place in a clean egg carton in the refrigerator for a couple of hours or until solidified.
When the custard is solid, peel the eggshells gently. (Moisten your fingers to make the shells easier to peel.)
Candied Peel:
Remove the peel from the oranges and grapefruit with a zester or a knife. Avoid cutting into the white part of the fruit, which will be bitter. Combine sugar, water, corn syrup and the peels and cook at a simmer until the mixture is clear and syrupy, about 20 minutes. Drain, cool and roll the peels in granulated sugar.
Assembly:
Place the custard eggs on top of the wine gelatin. Place the peels around them as if they were in a nest.
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