Modern Cold Cabinet Pudding

Ingredients

• 1 tablespoon Gelatine (Granulated)
• 0.25 cup Cold water
• 2 cups Milk (Scalded)
• 3 Egg yolks
• 0.33 cup Sugar
• 0.125 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1 tablespoon Brandy
• 5 Ladyfingers
• 6 Macaroons
• 0.25 cup Candied cherries (For decoration)
• 0.25 cup Angelica (For decoration)
• 1 batch Cream Sauce I (See recipe below)

Instructions

1. 1Soak the gelatine in cold water for 5 minutes to soften.
2. 2In a saucepan, whisk together scalded milk, egg yolks, sugar, and salt. Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
3. 3Remove the custard from the heat and add the softened gelatine. Stir until the gelatine is completely dissolved. Strain the mixture through a fine-mesh sieve to remove any lumps. Cool slightly.
4. 4Stir in the vanilla extract and brandy.
5. 5Place a mould (or individual ramekins) in a pan of ice-water. Decorate the bottom of the mould with candied cherries and angelica. Carefully pour a layer of the custard mixture into the mould, using a spoon to avoid disturbing the decorations. Refrigerate until firm (about 15-20 minutes).
6. 6Soak the ladyfingers and macaroons briefly in the remaining custard. Once the first layer of custard is firm, add a layer of soaked ladyfingers, followed by a layer of soaked macaroons. Repeat layers until all ingredients are used, ensuring each layer is firm before adding the next. Refrigerate for at least 2 hours, or until completely set.
7. 7Unmold the pudding onto a serving plate. Garnish with additional candied cherries and serve with Cream Sauce I.
8. 8While the original recipe does not provide a recipe for Cream Sauce I, a simple version can be made by whipping heavy cream with a little powdered sugar and vanilla extract to taste. Adjust sweetness to your preference.