Chill an 8 inch layer pan.
2 envelopes of gelatine softened in 1/4 cup of water
1 1/2 cup of milk & 1 tsp of vanilla
4 egg yolks
3 Tbsp of sugar
2-1/2 cups of whipping cream
1/3 cup of praline
5 or 6 lady fingers
4 Tbsp of kirsch
1/4 cup of currant jelly
- Warm the milk in a small pan and add the vanilla.
- Put the egg yolks and sugar in a bowl and mix until lemon colored.
- Add the milk gradually while mixing well.
- Pour back into the pan and cook gently, stirring all the time until the crème anglaise coats the spoon.
- Remove from the heat.
- Add the gelatine and strain into a clean bowl.
- Leave until cool enough that it is ready to set.
- Beat half the cream lightly and fold in the crème anglaise along with the praline.
- Pour half of this mixture in the chilled layer pan and put a layer of lady fingers, dipped in kirsch, on top.
- Avoid putting them to close to the side of the pan.
- Cover with the remaining mixture and put the pan in the refrigerator to set for at least two hours or overnight.
- To unmold, quickly dip the pan in hot water and turn into a serving dish.
- Beat the remaining cream until it forms soft peaks and spread over the top and sides of the custard.
- Keep a cup of the whipped cream for the decoration.
- Beat it until stiff and keep it in the refrigerator, set in a pastry bag fitted with a small rosette tube.
- Boil the currant jelly and, with a small pastry fitted with a plain tube, draw parallel lines on top of the custard.
- With the back of a knife, draw across the lines in alternate directions.
- Finish the decoration with the reserved whipped cream.