Diplomatic Cream

Ingredients

• 4 0z. COX’S INSTANT POWDERED GELATINE
• 3 gills Lemon Jelly (Recipe No. 1), coloured red
• 1 gill cream
• 1 oz. ratafia biscuits
• % oz. glacé cherries
• $ gill water
• $ Oz. preserved ginger
• Sugar to sweeten
• A little vanilla

Method

1. 1

   Rinse out a plain round mould with cold water, and set a layer of the jelly 1 inch in thickness.

2. 2

   Rinse a tumbler, and place it in the centre of the mould, put ice in the tumbler, then fill up all round it with jelly.

3. 3

   When set, pour the ice out of the tumbler, pour in warm water, then slip the tumbler out of the jelly.

4. 4

   Half whisk the cream, then add to it the fruits chopped, biscuits crushed, sugar, and flavouring.

5. 5

   Dissolve the Gelatine in the water, and add it to the mixture, and when almost setting, pour it into the centre of the jelly.

6. 6

   Pour a little jelly on top, and leave to set.

7. 7

   Turn out when firm, and decorate the dish with chopped jelly.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 32. The excerpt below is the record exactly as published.

DIPLOMATIC CREAM. Four to five persons 4 0z. COX’S INSTANT POWDERED GELATINE 3 gills Lemon Jelly (Recipe No. 1), coloured red 1 gill cream 1 oz. ratafia biscuits % oz. glacé cherries $ gill water $ Oz. preserved ginger Sugar to sweeten A little vanilla

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