RUSSE (serves 6 to 8)
1 sachet unflavoured
¼ cup (55ml, 2floz) water.
1cup (220gm, 8oz) sugar.
1 cup (250ml, 8floz) milk.
2 beaten egg yolks.
2 egg whites, beaten stiff.
¾ pt. (450ml, 15floz) double cream, whipped.
(a handful each of strawberries, and raspberries plus a Kiwi fruit).
Mould (Silverwood Code 56772).
Warm the water,
then soak the gelatine until thoroughly dissolved (follow on-pack instructions if necessary).
sugar, milk and egg yolks and cook to a custard sauce.
Add the water/gelatine
to the custard.
Grate the lemon
and add the grated rind to the mixture, stirring well.
the heat and allow to cool thoroughly. When the mixture is completely cold and beginning to thicken, gently fold-in the beaten
egg whites and the whipped cream.
Line the base
of the mould with a disc of greaseproof paper.
Stand one sponge
finger vertically in the mix until just the tip is showing.
on how thick the mixture is, you have a choice:
If the mixture
is sufficiently thick, the finger will stay in place. If you are sure it hasn’t risen, pull it out of the mix and discard
(or eat) it. You can now line the sides of the mould with sponge fingers as in the picture below.