8 oz (225 g) cranberries
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
3 egg yolks
2 tbsp (30 g) 1 oz caster sugar (superfine granulated)
400 ml (3/4 pint) milk
15 ml (3 level tsp) gelatine
2 tbsp (30 ml) lemon juice
4 tbsp (60 ml) fresh double cream (heavy cream)
angelica and 'frosted' cranberries to decorate (see below)
1. Put the cranberries in a small heavy-based pan with 90 ml (6 tbsp) water; boil then simmer gently until the fruit 'pops'. Remove from the heat and add the sugar, stir until dissolved; cool.
2. Beat the egg yolks and caster sugar together in a bowl. Heat the milk gently then pour on to the egg mixture. Return to the saucepan and cook until the custard thickens but do not boil. Leave to cool. Puree the custard and fruit in a blender and sieve out the skin or pips.
3. Soak the gelatine in the strained lemon juice and 30 ml (2 tbsp) of water in a small basin. Dissolve by standing it in a pan of gently simmering water.
4. Stir the gelatine into the cold puree. Whip the fresh cream until softly stiff and fold into the fruit custard. Pour into glass dishes, refrigerate, then decorate before serving.
Note: To 'frost' cranberries, dip in lightly beaten egg white, roll in sugar and leave to harden on non-stick paper.