Modern French Easter Cream

Ingredients

• 0.33 cup Raisins
• 0.25 cup Brandy
• 2 cups Heavy cream
• 0.5 cup Granulated sugar
• 3 Egg yolks
• 0.125 teaspoon Salt
• 1 tablespoon Unflavored gelatin
• 2 tablespoons Cold water
• 0.25 cup Maraschino cherries, chopped (Optional)
• 0.25 cup Sloe gin (Optional)
• 0.25 cup Brandy (Optional)
• 1 teaspoon Vanilla extract
• 1 batch Sauterne Jelly (colored violet) (For garnish, optional)
• 0 Fresh violets (For garnish, optional)

Instructions

1. 1In a small saucepan, combine the raisins and brandy. Cook over low heat in a double boiler (or a heatproof bowl set over a simmering pot of water) until the raisins are softened and plumped, about 15 minutes.
2. 2In a separate saucepan, whisk together the cream, sugar, egg yolks, and salt. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes. Be careful not to let it boil.
3. 3In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes to soften.
4. 4Remove the custard from the heat and add the softened gelatin. Stir until the gelatin is completely dissolved. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
5. 5Cool the strained custard slightly, then stir in the vanilla extract, maraschino cherries, sloe gin, and brandy (if using). Gently fold in the brandy-soaked raisins. Stir until the mixture begins to thicken slightly.
6. 6Pour the mixture into a decorative mold or individual ramekins. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, until set.
7. 7To serve, unmold the cream onto a serving plate. Garnish with cubes of Sauterne jelly (colored violet) and fresh violets, if desired.