Creme aux Fruits

Ingredients

• 1 quart cream
• 1/2 cup sugar
• 4 whites of eggs
• 1 tea-spoon vanilla
• 1 table-spoon wine or liqueur
• 1 cup chopped crystallised fruit
• 1 oz. gelatine

Method

1. 1

   Soak the gelatine in cold water.

2. 2

   Whip the cream and add the sugar.

3. 3

   Dissolve the gelatine in a very little boiling water and stir quickly until cool.

4. 4

   Pour it slowly on the whites beaten to a dry stiff froth.

5. 5

   Stir well together.

6. 6

   Add the cream, mix very well.

7. 7

   Add the vanilla, wine or liqueur.

8. 8

   When the mixture begins to thicken, add the fruit gradually.

9. 9

   Place crystallised cherries in the bottom of a mould and pour in the cream.

10. 10

    Set on ice.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 23. The excerpt below is the record exactly as published.

Creme aux Fruits I quart cream | cup sugar 4 whites of ego;s 1 tea-spoon vanilla 1 table-spoon wine or liqueur 1 cup chopped crystallised fruit 1 oz. gelatine

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