Vanilla Cream

Ingredients

• the Gelatine
• the milk
• the sugar
• the eggs
• the vanilla
• the whipped cream

Method

1. 1

   Put the Gelatine into a saucepan, add the milk and sugar, then dissolve.

2. 2

   Pour over the eggs (well beaten), stirring all the time, return to the pan, and stir over a slow fire till it thickens.

3. 3

   Strain into a basin, add vanilla, and when cool fold in the whipped cream.

4. 4

   Pour into a wet mould and, when solid, serve with the rose sauce.

Nutrition per serving

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.

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 in a sauce-pan, and when a rich dark brown colour gradually add four teaspoonfuls of the boiling water, the sugar, hot cream, and the Gelatine dissolved in the other two table- spoonfuls of boiling water ; cool and freeze. CHOCOLATE MOUSSE Melt the chocolate, add to it half a cup of the sugar and the thin cream, stir till boiling, then add the vanilla

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