Genevieve Cream

Ingredients

• Line a wet mould with the wine jelly
• add the sugar
• cream
• one cup of the milk
• 8 yolks eggs
• add the Gelatine dissolved in the rest of the milk
• strain into a basin

Method

1. 1

   Line a wet mould with the wine jelly, decorate it with the glacé fruits and set them with more jelly.

2. 2

   Put the eggs into a saucepan, add the sugar, cream, and one cup of the milk, stir over a slow fire till they thicken, then add the Gelatine dissolved in the rest of the milk and strain into a basin.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 20. The excerpt below is the record exactly as published.

GENEVIEVE CREAM Line a wet mould with the wine jelly, decorate it with the glacé fruits and set them with more jelly. Put the eggs into a saucepan, add the sugar, cream, and one cup of the milk, stir over a slow fire till they thicken, then add the Gelatine dissolved im the rest of the milk and strain into a basin. Mix Page 87 2 whites of eges 4 ozs, sugar | teaspooonful vanilla essence ‘pint whipping cream 1 tablespoonful coffee essence 4 wineglassful maraschino 2 ozs. chocolate 4 tablespoonfule milk Cardboard cases 4 Oza. sugar ; gill very strong coffee 4 pint milk Lemon jelly (Recips No. 8) 8 yolks eggs

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