Plasmon Raspberry Cream

Ingredients

• 1 pint milk
• 3 teaspoonfuls Plasmon
• 1 pint raspberry juice
• 1 oz. gelatine
• about 3 oz. sugar
• 1 lemon rind
• 1 tablespoonful brandy
• about 5 pint clear jelly
• about 5 pint water tepid
• a few drops of cochineal
• a little preserved fruit or fresh raspberries

Method

1. 1

   Rinse a mould with cold water, mask it with a little clear jelly, and decorate with preserved fruits.

2. 2

   Pour in more clear jelly to cover the fruit and allow it to set.

3. 3

   Make lukewarm water and pour it gradually onto Plasmon, stirring.

4. 4

   Boil for 2 minutes, then cool.

5. 5

   Soak gelatine in milk, dissolve with lemon rind, strain, and cool.

6. 6

   If fresh fruit is unavailable, boil raspberry jam and red currant jelly with water and sugar until thick, strain, and stir into gelatine and milk.

7. 7

   Whisk cooled Plasmon stock and gently mix with other ingredients, add brandy and cochineal, pour into mould, and set.

8. 8

   To turn out, immerse the mould in hot water.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 16. The excerpt below is the record exactly as published.

PLASMON RASPBERRY CREAM.— Ingredients : | pint milk; 3 teaspoonfuls Plcismon ; | pint raspberry juice ( made from fresh fruit or jam) ; 1 oz. gelatine ; about 3 oz. sugar ; 1 lemon rind; 1 tablespoonful brandy ; a few drops of cochineal ; about 5 pint clear jelly , to mask the mould ; a little preserved fruit or fresh raspberries , for decoration ; 4 pint water tepid. Method. — Rinse a mould with cold water, mask it with a little clear jelly, and decorate with the preserved fruits; pour in a little more clear jelly, just sufficient to cover the fruit, and allow it to set. Make | pint of water just lukewarm, and pour it gradually upon 3 teaspoonfuls of Plasmon, keeping it well stirred. Place the saucepan over the fire and boil for 2 minutes, stirring all the time. When cooked pour the Plasmon stock into a basin and allow it to get cold. Tear up the gelatine and put it to soak for a few minutes in | pint of milk, then place it in a saucepan with the thinly peeled rind of lemon, and dissolve it very carefully ; strain it into a basin and allow it to cool. If fresh fruit is not in season, take 2 large tablespoonfuls of raspberry jam and 1 dessertspoonful of red currant jelly and boil together with a 5 pint of water and 2 oz. of sugar until it becomes a thick syrup ; strain it, and when a little cooled stir it gently into the gelatine and milk. Vv hen the Plasmon stock is quite cold, whisk it until it is thick, then stir it very gently into the other ingredients ; add the brandy and enough cochineal to make it a good colour, pour it into the prepared mould and allow it to set. To turn out, immerse the mould in hot water. 68. GINGER CREAM. — Ingredients: Yolks of 3 eggs; 1 oz. sugar ; 1 gill milk ; £ gill ginger syrup ; k pint cream ; 2 oz. ginger ; | oz. gelatine ; 3 teaspoonfuls Plasmon. Method. — Dissolve Plasmon in the milk and boil for 2 minutes, then make into a custard with yolks; add sugar, and set aside to cool ; whip the cream ; dissolve gelatine in ginger syrup. Stir the dissolved gelatine into the custard, 38 add the ginger cut up into dice, and lastly the whipped cream. When commencing to set pour into a mould coated with wine jelly and ornamented. 69. COFFEE CREME. — Ingredients : f pint milk ; i oz. Plasmon ; 2 oz. ground Moca ; yolks of 5 eggs ; 2 oz. sugar. Method. — Boil the milk with the Plasmon, stirring all the time, then pour into it the Moca coffee. Cover up and put in a warm place where it will draw, not boil, leave it there for about 10 minutes, then strain and add the yolk of eggs, beaten light beforehand, and the sugar. Beat the whole vigorously, fill into cups and finish in a bain-marie. Note. — For a bain-marie use a shallow pan. Fill with boiling water up to three-quarters the height of the cups you are going to use. Cover the pan with a second one, and leave it where the water keeps boiling moderately. When the surface of the mixture begins to thicken, which will be in about 10 minutes, remove the pan from the fire and take the cups out of the water, for if the water is allowed to boil too rapidly or too long the custards will be spoilt. 70. CHOCOLATE CREME. — Ingredients : 2k oz. Plas- mon chocolate ; 1 pint milk

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