Strawberry Cream

Ingredients

• f oz. Cox’s Gelatine
• 2 ozs. Castor Sugar
• § pint Double Cream
• i pint Custard
• i lb. Ripe Strawberries

Method

1. 1

   Soak the Gelatine in the milk for about fifteen minutes, and dissolve gently over the fire with the lemon juice and rind, and strain into the custard.

2. 2

   Rub the strawberries through a hair sieve and mash to a pulp, mix with the cream, and then add to the custard and Gelatine when cool.

3. 3

   Add the cochineal.

4. 4

   Mix all well together and stir occasionally until becoming creamy, and pour into a wetted mould.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 17. The excerpt below is the record exactly as published.

Strawberry Cream (Recipe 62), Vanilla Cream (Recipe 53). coloured red with Cox’s Cochi- neal or Carmine. Mask a mould with the Jelly about J inch thick, and place on ice to set When quite firm, stamp out a star or cross in the centre of the jeUy and fill up the space with the vanilla cream. Then fill up the rest of the mould with alternate layers of vanilla and strawberry’ cream, taking great care that both creams are on the point of setting before pouring into the mould. Turn out and serve with slightly sweetened cream. Any other of the creams given in this book, of different colours, would do in place of the above. Strained juice and thinly cut rind of half a Lemon. Sufficient Milk for soaking. A few drops Cox’s Cochineal. (62) STRAWBERRY CREAM. f oz. Cox’s Gelatine. 2 ozs. Castor Sugar. § pint Double Cream. i pint Custard. ^ lb. Ripe Strawberries

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