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Brown Bread Cream With Damson Sauce
Ingredients
3 slices wholemeal bread (2-3 days old)
1 tablespoon caster sugar
¾ pint milk
Pared rind and juice of ½ lemon
3 egg yolks
1½ oz caster sugar
5 tablespoons water
½ oz gelatine
¼ pint double cream
½ lb damsons
½ pint water
4 tablespoons granulated sugar
Decorative mould, or glass bowl (1¼-1½ pints capacity)
Method
After removing crusts, rub the bread through a wire sieve or reduce to crumbs a little at a time in a liquidiser. Set the oven at 350°F or Mark 4. Spread out the crumbs on a sheet of greaseproof paper on a baking sheet, dust with the sugar and put in the pre-set moderate oven to brown. Allow to cool.
Watchpoint Great care must be taken to brown the crumbs as evenly as possible, so turn them with a fork several times while they are browning.
The time the crumbs take to brown will depend on the freshness of the bread, but allow 10 minutes - they must be very crisp.
Heat the milk with the lemon rind to scalding point, cover and leave to infuse. Lightly oil the mould, or have ready the glass bowl. Work the egg yolks and sugar together with a wooden spoon until thick and light in colour, strain on the hot milk. Pour the water and lemon juice on to the gelatine and leave soaking. Return the egg and milk mixture to the rinsed saucepan and stir briskly over heat until it thickens and coats the back of the wooden spoon. Strain quickly into a large bowl, add the soaked gelatine, stir until dissolved and then leave to cool, but not in a refrigerator.
When the custard is quite cold, tip it into a thin saucepan. Lightly whip the cream and fold it into the custard. Stand the saucepan in a bowl of cold water with a few ice cubes added. Stir gently until the custard is on the point of setting, then quickly fold in the crisp brown breadcrumbs. Pour it into the prepared mould or glass bowl, cover and leave in the refrigerator, or in a cool place, for 1-2 hours to set.
Cook the damsons with the water and sugar until soft and pulpy, then rub through a strainer. (Damson jelly, or home-made damson cheese can also be used ; just melt it in a saucepan over heat with 2-3 tablespoons of water, then cool.) To serve, turn cream out of the mould and pour the damson sauce over or around it. Or serve from the glass bowl, decorated with extra cream, and hand sauce separately.
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