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What You Need:
(To serve 10 to 12)
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1/3 cup water
1 cup milk
5 egg yolks
¼ cup sugar
1½ cups chilled heavy cream
½ cup apricot preserves
½ cup kirsch
½ cup diced mixed candied fruit
2 dozen best quality (or home-made type) ladyfingers, split in half
1 envelope plus 1 extra teaspoon unflavored gelatin
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Translate this recipe:
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| How To Cook: |
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1. In a small bowl, combine ¼ cup of the kirsch with the diced candied fruit, and set them aside at room temperature to steep. Lay a circle of wax paper on the bottom of a 2-quart charlotte mold or any other plain, round 2-quart mold 3 or 4 inches deep. Line the mold with ladyfingers by first cutting a ½-inch circle out of a ladyfinger half and placing it, curved side down, in the center of the paper. (Save the scraps to use later.)
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2. Then cut ladyfingers into slightly tapered wedge shapes to fit and radiate around the circle-like petals in a rosette-and arrange them, curved side down, on the paper. Stand more ladyfingers side by side around the inside of the mold, trimming off any excess above the rim. Set the mold and the rest of the ladyfingers aside.
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3. In a heatproof measuring cup or small bowl, sprinkle the gelatin over ¼ cup of water. When the gelatin has softened for 2 or 3 minutes, set the cup in a small skillet of simmering water and cook over low heat, stirring constantly, until the gelatin dissolves. Remove the skillet from the heat, but leave the cup of gelatin in the skillet to keep warm.
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4. In a heavy 2- to 3-quart saucepan, heat the milk until bubbles begin to form around the edge of the pan; remove from the stove. With a whisk, rotary or electric beater, beat the egg yolks and sugar together in a bowl for 3 or 4 minutes, or until the yolks are pale yellow and slightly thickened. Stirring continually, pour the hot milk in a thin stream over the egg yolks.
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5. When thoroughly blended, pour into a clean saucepan. Stirring constantly, cook over low heat until the custard begins to thicken; continue cooking, stirring constantly, until the custard coats the spoon like heavy cream. Do not let the custard come near the boil or it will curdle; if it gets too hot, lift the pan off the stove to cool it.
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6. Then remove the pan from the heat and stir in the dissolved gelatin, blending it through the custard completely. Strain the custard through a fine sieve into a large mixing bowl. With a wire whisk, rotary or electric beater, whip the cream in a large chilled mixing bowl until it forms soft peaks. Set the bowl of custard into a large pot filled with crushed ice or ice cubes and water.
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7. Stir the custard for 4 or 5 minutes or until it is quite cold and begins to thicken. Beat thoroughly with a wire whisk to be sure it is perfectly smooth. Then scoop the whipped cream over the custard and use a rubber spatula to fold them together gently but thoroughly. If there are any lumps, beat gently with a whisk or rotary beater until smooth. Fold in the candied fruit and kirsch.
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8. Force the apricot preserves through a fine sieve into a small saucepan. Stir in the remaining ¼ cup kirsch and bring to a boil over moderate heat, stirring constantly. Brush the ladyfingers lining the mold lightly with the hot apricot glaze. Ladle half of the custard into the mold, then arrange ladyfingers in a neat but informal layer on the custard. Ladle in the rest of the custard and cover the top with whatever ladyfingers are left; even the scraps will do. Chill for 4 or 5 hours, or until firm and set.
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9. To unmold and serve the diplomate, run a sharp knife around the sides of the mold and dip the bottom in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, turn the plate and mold over. Rap the plate on a table and the diplomate should slide out of the mold. If it doesn't unmold at once, repeat the whole process. Gently remove the wax paper from the top, and chill the diplomate again before serving.
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