Cream with Strawberry a la Anna Erickzen

Ingredients

• to one cup whipped cream
• three tablespoons dissolved Cox’s gelatine
• one teaspoon brandy
• two tablespoons powdered sugar
• half cup cut-up strawberries
• one tablespoon dissolved Cox’s gelatine
• two tablespoons sugar

Method

1. 1

   Glaze little cake tins with lemon aspic and decorate with maraschino cherries and colored cream.

2. 2

   Line moulds with cream; fill with strawberry mixture; put more cream on top; leave on the ice until ready to serve.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 518. The excerpt below is the record exactly as published.

two tablespoons sugar, then straw¬ berry, then cream all around until the bottom of the mould is lined; then add cold aspic to the height of the strawberries, take care not to float the cream. Fill with the chartreuse of straw¬ berries. Filling. One cup mashed strawberries, six tablespoons dis¬ solved Cox’s gelatine, half cup sugar, one tablespoon brandy. Stir on ice until thick, add one and a half cups whipped cream — put it in carefully (if not pink enough, tint with red coloring). Leave on the ice until cold and ready to serve. Dip in warm water; turn out on a paper doily. Garnish with spun sugar if at hand. Serve with whipped cream. Strawberries with Cream, a la Clodia Fraises a la Creme, a la Clodia Line a large timbale cup with puff paste, fill with beans or toasted corn flakes, bake. When baked, scoop out and fill with straw¬ berries. Have a hornlet made for each person, fasten with caramel all around. When ready to serve, fill with whipped cream flavored AMERICAN COOK BOOK with brandy and sweetened with sugar. Decorate each hornlet with a slice of strawberry or a small one on the top and tablespoon whipped cream in the centre. Garnish with spun sugar and a rosette of sugar on top. Hornlets can also be filled with vanilla ice cream, garnished and decorated in the same way. How to Make the Hornlets. Two eggs, three tablespoons powdered sugar, three tablespoons flour, one teaspoon brandy, a little pinch of Royal baking powder. Stir sugar with eggs; add flour, baking powder, and brandy. Spread very thin, put in hot oven to bake golden brown. While hot roll around the finger in the shape of a hornlet. Let stand until cold. Strawberries with Pastry ( Tourte aux Fraises ) a la Chantilly Make a layer of five-minute pastry or puff pastry and bake. Then make small individual ones — one for each person — and bake. When ready, glaze the little ones with a fondant frosting, put on each a glazed strawberry and in between each a small quarter of glazed orange decorated with little white or pink frosting. Serve in the centre strawberries with whipped cream on the top; garnish with spun sugar. How to Glaze the Strawberries. Cook the sugar as for spun sugar. Take the strawberries that have a stem and that are large and not too ripe. Dip them in sugar and leave on an oiled paper to get cold. Cream with Strawberry (Creme aux Fraises ) a la Anna Erickzen Glaze little cake tins with lemon aspic and decorate with maras¬ chino cherries and colored cream. Line moulds with cream; to one cup whipped cream three tablespoons dissolved Cox’s gelatine, one teaspoon brandy, two tablespoons powdered sugar. Fill with strawberry mixture; to half cup cut-up strawberries add one tablespoon dissolved Cox’s gelatine

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