Tangerine Cream

Ingredients

• the Gelatine
• the water
• the egg
• the sugar
• the milk
• the thinly pared rind of the tangerines
• the whipped cream

Method

1. 1

   Dissolve the Gelatine in the water.

2. 2

   Put the egg and sugar in a saucepan, add the milk and thinly pared rind of the tangerines, stir till they thicken, remove from the fire, add the Gelatine, then cool; add the essence and the whipped cream.

3. 3

   Pour about one-third into a deep dish, cover with tangerines divided into quarters, pour in some more cream, and, when firm, another layer of oranges; add the remainder of the cream and set away in a cool place.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 22. The excerpt below is the record exactly as published.

TANGERINE CREAM Dissolve the Gelatine in the water. Put the egg and sugar in a saucepan, add the milk and thinly pared rind of the tangerines, stir till they thicken, remove from the fire, add the Gelatine, then cool; add the essence and the whipped cream. Pour about one- third into a deep dish, cover with tangerines divided into quarters, pour in some more cream, and, wher firm, another layer of oranges; add the remainder of the cream and set away in a cool place. VANILLA CREAM Put the Gelatine into a saucepan, add the milk and sugar, then dissolve. Pour over the eggs (well beaten), stirring all the time, return to the pan, and stir over a slow fire till it thickens. Strain into a basin, add vanilla, and when cool fold in the whipped cream. Pour into a wet mould and, when solid, serve with the rose sauce. Page 40 Frozen Dishes COX'S SHREDDED GELATINE MAY BE USED IN ANY OF THE FOLLOW- ING RECIPES, BUT MUST BE SOAKED IN COLD WATER OR MILK FOR TEN MINUTES BEFORE BEING DISSOLVED. CARAMEL ICE CREAM Melt three-quarters of a cup of the sugar

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