Apricot Cream a la Moscovite

Ingredients

• Boil a pint and a half of milk
• the yolks of ten eggs
• an ounce and a half of dissolved gelatine
• add a little sugar
• half a pint of whipped cream
• a glass of noyeau
• Pass a pot of apricot jam through a fine sieve

Method

1. 1

   Boil the milk and mix in the yolks to make a custard.

2. 2

   Once cool, add dissolved gelatine and strained jam.

3. 3

   Sweeten if necessary.

4. 4

   Set in a mould on ice, and when it begins to congeal, add whipped cream and noyeau.

5. 5

   Stir and bury in ice for at least two hours before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 228. The excerpt below is the record exactly as published.

Pass a pot of apricot jam through a fine sieve. Boil a pint and a half of milk ; mix into it when cool the yolks of ten eggs and make a rich custard. Stir into the custard when cool, an ounce and a half of dissolved gelatine, and then the strained jam. If not sweet enough, you must now add a little sugar. Set the liquid in a mould upon ice, and when you perceive that it is beginning to congeal, add half a pint of whipped cream, and a glass of noyeau

Cook this with the app: pantry check, scaling, and the assistant.