Cabinet Pudding

Cabinet Pudding

MAKES 6 SERVINGS
This is a deluxe pudding sometimes called "diplomate" pudding,
which resembles both a Bavarian cream and a Russe.

1 cup half-and-half or light cream
2 tablespoons sugar
4 egg yolks
1A teaspoon salt
1 package (\ tablespoon) unfavored gelatin
2 tablespoons cold water
1A cup heavy cream
1 teaspoon vanilla
2 tablespoons chopped mixed candied fruits
1A cup diced Jirm sponge cake, ladyjingers, or macaroons
Red currant jelly

Candied fruits and whipped cream for garnish
Scald the half-and-half or light cream with the sugar. Whisk the
egg yolks in a bowl with the salt. Whisk a portion of the scalded cream
into the yolks and, when blended, add the egg mixture into the
remaining hot cream. Cook over low heat for 2 to 3 minutes longer;
do not boil. The custard should coat the back of a wooden spoon when
finished.
In a small bowl, soften the gelatin in the cold water. Add the
gelatin to the custard. Cool. Stir in the heavy cream, vanilla, candied
fruits, and diced cake or ladyfingers. Brush a 1-quart mold generously
with the jelly, and turn the mixture into the mold. Cover and chill
about 2 to 4 hours, until set.
Unmold onto a serving platter and garnish or decorate with
additional candied fruits and plain whipped cream.