Harlequin Cream

Ingredients

• 2 table-spoonfuls of cornflour
• J a pint of boiling milk
• 1 table-spoonful of caster sugar
• 1 breakfast-cupful of tinned-apricot juice
• a small quantity of saffron

Method

1. 1

   Mix cornflour with cold milk, add boiling milk, and stir until thick.

2. 2

   Pour into a mould.

3. 3

   Prepare more cornflour with apricot juice, colour with saffron, and layer in the mould.

4. 4

   Repeat with red fruit juice and greengage juice.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 559. The excerpt below is the record exactly as published.

2 table-spoonfuls of cornflour with a small quantity of cold milk until quite smooth, turn it into a saucepan with J a pint of boiling milk, sweeten it with 1 table-spoonful of caster sugar, and stir it over the fire with a wooden spoon until thick and boiling. Binse out a mould with cold water, and pour in the Cream. Put 2 table-spoonfuls of cornflour into a saucepan, mix it smooth with a little cold water, pour in 1 breakfast-cupful of tinned-apricot juice, add 1 table-spoonful of caster sugar, and stir it over the fire until thick. Colour the cornflour yellow with a small quantity of saffron dissolved in hot water, and turn it into the mould with the Cream. Prepare more cornflour as last described, sub- stituting red fruit-juice for the apricot, and if not sufficiently coloured using a small quantity of cochineal, and turn it on to the top of the other. Make another lot of cornflour with greengage juice, colour it with spinach green and pour it into the mould with the rest. When quite cold and set, turn the cream out of the mould into a fancy dish, and serve. Harlequin Cream

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