Coffee Cream

Ingredients

• 1 gill custard
• 1 gill cream
• Sugar
• Lemon juice
• 0.5 oz. gelatine
• 0.5 gill water
• 2 tablespoonfuls coffee essence

Method

1. 1

   Line and decorate a mould.

2. 2

   Whip the cream; add all the ingredients — the dissolved gelatine last of all — and mould.

3. 3

   Turn out when set.

4. 4

   Decorate with chopped jelly.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 26. The excerpt below is the record exactly as published.

. ^ gill water. Decorate a mould with the jelly, apricot, and pistachios. Half- whip the cream ; add the fruit pur^e and juice, sugar, lemon juice, and colouring. Dissolve the gelatine in the water, and stir it gently into the mixture. Mould when beginning to thicken. Turn out when set, and garnish with a little chopped jelly. N.B. — This method is employed in the making of all fruit creams. [ ] VANILLA CREAM. Decoration, — Wine jelly, cherries, pistachios, etc. Filling. 1 gill cream. 1 ,, custard. Sugar. Vanilla, lemon juice. ^ oz. gelatine (light weight), i gill water. Line the mould with jelly and decorate to taste. Whip the cream; add the custard, sugar, and flavourings, and stir in the dis- solved gelatine. Mould when setting, and decorate with chopped jelly. N.B. — This method is employed in the making of custard creams. 2 oz. preserved ginger, cherries, etc., may be added to the above quantity. Line and decorate a mould. Whip the cream ; add the sugar, sherry, and lemon juice. VELVET CREAM. Decoration. — Wine jelly, cherries, pistachios, etc Filling. ^ pint cream. Sugar to sweeten. ^ gill sherry. Lemon juice. ^ oz. gelatine. ^ gill water. [ 125 I Dissolve the gelatine in the water, and add to the mixture. Mould when setting. Turn out, and garnish with chopped jelly. N.B. — This method is employed in the making of plain creams. Noyeau, rum, etc., may be substituted for sherry, and the cream named accordingly. Line and decorate a mould. Whip the cream ; add all the ingredients to it — the dissolved gelatine last of all. Mould, and turn out when set. Decorate with chopped jelly. ITALIAN CREAM. Decoration. — Wine jelly, pistachios, etc. Filling. 1 gill custard. 1 ,, cream. J glass brandy or Curasao. Sugar to sweeten. Lemon juice. ^ oz. gelatine. ^ gill water. [ 126 ) COFFEE CREAM Decoration. — Wine jelly, pistachios, etc. Filling. 1 gill custard. 1 ,, cream. Sugar to sweeten. Lemon juice. ^ oz. gelatine. \ gill water. 2 tablespoonfuls coffee essence. Line and decorate a mould. Whip the cream ; add all the ingredients — the dissolved gelatine last of all — and mould. Turn out when set. Decorate with chopped jelly. Line and decorate a mould. Whip the cream ; add the other ingredients — the dis- solved gelatine last. Mould when setting. Turn out, and decorate with chopped jelly. Note. — Infuse the milk used in the prepara- tion of the custard with the rind of two oranges. ORANGE CREAM. Decoration. — Wine jelly. Pistachio nuts. Filling. 1 gill cream

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