Gelatine Cream

Ingredients

• 1 pint Milk
• 1 oz. Cox’s Gelatine
• 5 Eggs
• 4 ozs. White Sugar
• 1 pint Cream
• 1 gill Cold Milk
• 2 tablespooufuls Whipped of Double Cream
• A little Cox’s Vanilla Essence
• A few drops of Brandy

Method

1. 1

   Soak the Gelatine in half a cup of cold milk for about fifteen minutes.

2. 2

   Beat the yolks of the eggs and sugar together, and put into a double boiler with the remaining milk.

3. 3

   Stir over the fire until it begins to thicken (but do not let it boil), then add the Gelatine, stir till dissolved, and strain into a large basin.

4. 4

   Put in a cold place, and when it begins to cool, add the whisked whites of eggs, flavouring and the whipped cream.

5. 5

   Mix thoroughly, and when beginning to set, pour into a mould previously lined with the finger biscuits.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 11. The excerpt below is the record exactly as published.

5 Eggs- 4 ozs. White Sugar. i pint Cream. Cox’s Vanilla or other Essence. Finger Sponge Cakes. (37) CHOCOLATE CHARLOTTE RUS8E. I oz. Cox’s Gelatine. 1 pint Sweetened Custard. 2 oz.s. Chocolate Powder. \ pint .Milk. A few Sponge Cakes or Finger Biscuits and Chocolate Maca- roons. i pint Whipped Double Cream. 19 Soak the Gelatine in the milk for about fifteen minutes. As soon as the custard is thickened add the soaked Gelatine and chocolate powder, and stir for a few minutes until thick (but do not let it boil). Remove from the fire and allow it to cool a little, then stir in the cream. When sufficiently cool pour into a flat mould pre- viously lined with the sponge cakes and macaroons. The dish is improved in appearance if the chocolate macaroons are used for the top of the mould ; when turned out, it may be ornamented with whipped cream coloured pink. (38) BANANA RUSSE. From 3 to 4 Bananas (according to size). I pint Custard (yolks of eggs only make it richer), j oz. Cox’s Gelatine. 1 gill Cold Milk. 2 tablespooufuls Whipped of Double Cream. A little Cox’s Vanilla Essence. A few drops of Brand3L Peel and cut the bananas into fingers and line the sides and bottom of a plain Charlotte mould, in the same way that you pre- pare a Charlotte Russe. Soak the Gelatine in the cold milk for about fifteen minutes, and then dissolve slowly over the fire and add to the custard while both are hot. Strain, and when nearly cold add the cream and flavouring and pour into the prepared mould. Set aside until quite firm. Turn out and serve, (39) STRAWBERRY CHARLOTTE. j lb. of Strawberry Jam or Pulp made from fresh fruit. I pint Double Cream. The juice of half a Lemon, oz. Cox’s Gelatine. pint Milk. Pink Icing (whisked white of half an egg and ^ lb. of icing sugar, few drops Cox’s Cochi- neal well worked). Finger Biscuits or Sponge Cakes. A few drops Cox’s Cochineal. Line a mould with the sponge cakes or finger biscuits, which have been previously covered with a thin layer of the pink icing, and allow to set. Soak the Gelatine in the milk for about fifteen minutes and then dissolve over the fire. Rub the jam through a sieve, add the lemon juice, dissolved Gelatine, and cochineal. When cool stir in the whipped cream and pour into the lined mould as the mixture begin to set. (40) CARAMEL CHARLOTTE. 1 oz. Cox’s Gelatine

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