Caribbean Kitchen - Recipe 017
"The Complete Book of Caribbean Cooking", p324
by Elisabeth Lambert Ortiz
About 1 to 1.5 hours
1/4 cup sugar
2 cups light cream
1 teaspoon vanilla essence
1/4 cup guava jelly
1/2 cup heavy cream
1/4 cup light (amber) rum
1 tablespoon granulated (refined, white) sugar
Part 1 -
Kids and adults...
the guava jelly (if refrigerated) to stand and come to room temperature.
the egg yolks and sugar in the top of a double-boiler away from any heat and beat until
the yolks are light and lemon coloured.
the cream and pour into the egg mixture in a steady stream, beating constantly until the
mixture thickens and coats the spoon. Do NOT let it boil.
stir in the vanilla essence, pour into a serving dish and refrigerate.
2 - Kids and adults...
the guava jelly lightly with a fork to soften.
the egg whites until they stand in stiff peaks.
in the guava jelly.
finished product... kids and adults...
by the spoonful onto the custard (part 1) to make the islands.
addition: place cut maraschino cherry quarters on top of each floating island. YUM!
3 - Adults only!!
the cream with the sugar until it is stiff.
the rum and whip for a few seconds longer.
finished product... adults only!!
Part 3 separately or spoon around the outer edge of the custard.
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