6 eggs
1 cup of sugar
2 cups of milk
2 envelopes of unflavored gelatin
1/2 cup of cold milk
1 tablespoon of vanilla extract
4 tablespoons of peach or orange liqueur (Cointreau or Curaçao)
2 cups of heavy cream, whipped
Champagne biscuits or diplomat biscuits
Halved peaches in syrup
Strawberries or cherries for garnish
Mold
1 can of peach soup
2 tablespoons of wheat flour
Juice from 1 lemon
Peach or orange liqueur to taste
6 eggs
1 cup of sugar
2 cups of milk
2 envelopes of unflavored gelatin
1/2 cup of cold milk
1 tablespoon of vanilla extract
4 tablespoons of peach or orange liqueur (Cointreau or Curaçao)
2 cups of heavy cream, whipped
Champagne biscuits or diplomat biscuits
Halved peaches in syrup
Strawberries or cherries for garnish
Mold
1 can of peach soup
2 tablespoons of wheat flour
Juice from 1 lemon
Peach or orange liqueur to taste
To make the gelatin, mix together the eggs, sugar, and milk
Stir over low heat until well heated
Soak the gelatin in cold milk for 5 minutes
Add to hot cream and stir until dissolved
Cook slowly, stirring until the sauce thickens slightly
Remove from heat and let cool
Add vanilla extract and liqueur
Add whipped heavy cream
Let cool until slightly thickened
Place champagne biscuits (of peach) around a tall mold, leaving the rounded side facing the mold
(To secure the biscuits, mix a little confectioner's sugar with a few drops of water and apply a small dot to the middle of each biscuit.) Pour the chilled cream into the prepared mold
Refrigerate until firm
To serve, unmold and garnish with sliced peaches in syrup and strawberries (or cherries) maraschino
Serve the sauce separately, made as follows: strain the peaches and blend in a blender with 1/4 cup of broth
Add flour and lemon juice
Cook over low heat until thickened
Flavor with liqueur to taste, if desired
Serve warm to accompany the gelatin
Serves 10.
