Gelatine Cream with Hazel-nuts

Ingredients

• 1 oz. of gelatine
• 1 teacupful of sugar
• J pint of water
• 1 pint of cream
• 1 wineglassful of brandy
• gib . of Hazel-nuts

Method

1. 1

   Dissolve gelatine in a saucepan with sugar and water.

2. 2

   Strain and cool.

3. 3

   Roast and peel hazel-nuts, then chop finely.

4. 4

   Whip cream to stiff froth, mix with gelatine, sugar, water, brandy, and nuts.

5. 5

   Pour into a mould, pack in ice and salt, and serve after two hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 91. The excerpt below is the record exactly as published.

1 pint of cream. Stir the mixture in a saucepan over the fire till quite hot, but do not let it boil ; add a flavouring of vanilla, then pour into a mould and let it cool. Put it in the freezer, and when frozen quite stiff turn it out. (3) Put loz. of gelatine into a saucepan with 1 teacupful of sugar and J pint of water, and stir it over the fire until dissolved, then strain through a fine sieve and let it get cool. Crack the shells and take out the kernels of gib . of Hazel-nuts, butter a baking-dish, put the nuts in it, and place them in a moderate oven. Leave them until the skins can be easily removed, then rub one at a time with a cloth. Cut the nuts into fine shreds. Whip 1 pint of cream to a stiff froth, then mix with it the dissolved gelatine, sugar, and water, also 1 wineglassful of brandy

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