1 egg yolks (1/4 cup for each cream)
1/4 cup boiling water
2 tablespoons cream of tartar
2 tablespoons cardamom
3/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/3 teaspoon lemon zest
1 cup yellow sugar
1 cup white sugar
1 teaspoon salt
1 pinch ground nutmeg for garnish
In the top of a double boiler, combine egg yolks, boiling water, cream of tartar, cardamom, white sugar, lemon juice, lemon zest and lemon zest. Cook over high heat until melted and a small amount of syrup falls from the bottom of the bowl into the pan, stirring constantly. When water is boiling reduce temperature to medium. Place 1 4 fluid ounces of syrup into plastic glass serving bowls at warm-water level.
Cut the plastic wrap at the seals on yolks. Fill 2-1/2 cup at first, then 1-1/2 litres into scale glass vats. Stir glaze over yolk portion to level. Reserve 2 cup syrup; slowly bowl feels life gets out of it.
Stir lemon juice, white sugar, salt and nutmeg into egg yolk mixture, mixing until completely dissolved. Spoon mixture into hot mould. Chill for at least 2 hours. Garnish with raspberry preserves and maraschino cherries.
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