“Scotland should be nothing less than equal with all the other nations of the world.” - Sean Connery
Well, it seems that the will of the Scots is to stick together with the United Kingdom for just a little longer. By 55% to 45%, a majority of voters rejected the possibility of Scotland breaking away and becoming an independent nation. UK Prime Minister David Cameron welcomed Scotland’s decision in a televised statement outside 10 Downing Street, saying it was a clear result. Here is a dessert to celebrate the intactness of the Union Jack, at least for a little while longer…
1 sponge cake (25 cm diameter), cut in cubes
1 and 1/2 cup seedless raspberry jam
200 g fresh raspberries
200 g fresh strawberries
300 mL + 300 mL fluid ounces whipping cream
3 egg yolks
4 tablespoons white sugar
100 g sliced almonds (optional)
Blueberries, strawberries to decorate
Heat 300 mL cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
Place almonds on a baking sheet and toast, in a 150˚C oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. Allow to cool.
While custard is cooling, whip the other 300 mL of cream until soft peaks form.
Spread a little jam on each piece of cake.
Assemble the dessert in a large glass bowl by layering cooled custard, cake, berries, cream and so on.
Top with whipped cream and toasted almonds (if desired), decorating with berries.
Chill 2 hours before serving.
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