Cream Jelly with Fruit

Ingredients

• 1 oz. of gelatine
• 1 pint of milk
• 1.5 pints of milk
• 0.5 lb. of powdered white sugar
• the beaten yolks of three eggs
• the whites of three eggs
• 1 pint of rich Cream
• the strained juice of a lemon
• a row of crystallised cherries
• slices of crystallised apricots or peaches

Method

1. 1

   Soak the gelatine in milk for four hours.

2. 2

   Scald 1.5 pints of milk, pour over the soaked gelatine, and add powdered sugar.

3. 3

   Stir until nearly boiling, strain, and divide into two parts.

4. 4

   Stir yolks into one part until thick, cool.

5. 5

   Whisk egg whites and cream separately.

6. 6

   Gradually mix egg whites into the white gelatine, and cream into the yellow gelatine.

7. 7

   Layer with crystallised fruits in a mould, set on ice, and turn out when firm.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 546. The excerpt below is the record exactly as published.

ream Jelly with. Fruit. — (1) Soak loz. of gelatine in J pint of milk for four hours. Then scald 1J pints of milk, and pour over it, adding at the same time Jib. of powdered white sugar. Stir over the fire till nearly boiling-, then strain, and divide into two equal parts. Put one half in a saucepan over the fire, and stir into it the beaten yolks of three eggs ; stir till it begins to thicken, then pour it into a basin, and let it cool. Whisk the whites of three eggs to a stiff froth, and beat up, hut not with the whites of the eggs, 1 pint of rich Cream to a stiff froth. Divide the frothed white of egg into two separate heaps. As the white gelatine begins to set, whip into it gradually one-half of the white-of-egg froth in small quantities, alternately with all the whipped Cream. Into the yellow gelatine whip in by degrees and in small quantities the other half of the frothed white of egg. Then stir into the yellow gelatine a flavour- For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 467 Cream — continued. ing of vanilla, and to the white gelatine the strained juice of a lemon. Wet the inside of a deep, fluted mould with cold water, lay in the bottom of it a row of crystallised cherries, then pour in a layer of white gelatine ; let it set, and put over it a layer of slices of crystallised apricots or peaches, pour over them a layer of the yellow gelatine, then a border of cherries, then white gelatine, and so on alter- nately till the mould is filled. Set the mould on ice, and when quite firm, dip a cloth in hot water, wring it out, wrap it round the mould for an instant, and turn it out on a glass dish. Serve Cream with it. (2) Mix 1 table-spoonful of preserved raspberries, the same quantity of preserved strawberries, and the same of red-currant jelly, with as much Cream as will nearly fill a quart mould. Rub the mixed Cream and preserves through a sieve. Soak and dissolve foz. of isinglass in £ pint of hot water ; when this is nearly cold, stir it into the Cream, mixing all well together, and pour it into the mould. Put it in an ice-closet or other cold place, let it stand all night, and turn it out the following day. Cream flavoured with Lemon.— Put 1 pint of milk

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