Vanilla Cream

Ingredients

• 1 gill cream
• 1 gill custard
• Sugar
• Vanilla
• Lemon juice
• 0.5 oz. gelatine
• 1 gill water

Method

1. 1

   Line the mould with jelly and decorate to taste.

2. 2

   Whip the cream; add the custard, sugar, and flavourings, and stir in the dissolved gelatine.

3. 3

   Mould when setting, and decorate with chopped jelly.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 26. The excerpt below is the record exactly as published.

VANILLA CREAM. Decoration, — Wine jelly, cherries, pistachios, etc. Filling. 1 gill cream. 1 ,, custard. Sugar. Vanilla, lemon juice. ^ oz. gelatine (light weight), i gill water. Line the mould with jelly and decorate to taste. Whip the cream; add the custard, sugar, and flavourings, and stir in the dis- solved gelatine. Mould when setting, and decorate with chopped jelly. N.B. — This method is employed in the making of custard creams. 2 oz. preserved ginger, cherries, etc., may be added to the above quantity. Line and decorate a mould. Whip the cream ; add the sugar, sherry, and lemon juice. VELVET CREAM. Decoration. — Wine jelly, cherries, pistachios, etc Filling. ^ pint cream. Sugar to sweeten. ^ gill sherry. Lemon juice. ^ oz. gelatine. ^ gill water. [ 125 I Dissolve the gelatine in the water, and add to the mixture. Mould when setting. Turn out, and garnish with chopped jelly. N.B. — This method is employed in the making of plain creams. Noyeau, rum, etc., may be substituted for sherry, and the cream named accordingly. Line and decorate a mould. Whip the cream ; add all the ingredients to it — the dissolved gelatine last of all. Mould, and turn out when set. Decorate with chopped jelly. ITALIAN CREAM. Decoration. — Wine jelly, pistachios, etc. Filling. 1 gill custard. 1 ,, cream. J glass brandy or Curasao. Sugar to sweeten. Lemon juice. ^ oz. gelatine. ^ gill water. [ 126 ) COFFEE CREAM Decoration. — Wine jelly, pistachios, etc. Filling. 1 gill custard. 1 ,, cream. Sugar to sweeten. Lemon juice. ^ oz. gelatine. \ gill water. 2 tablespoonfuls coffee essence. Line and decorate a mould. Whip the cream ; add all the ingredients — the dissolved gelatine last of all — and mould. Turn out when set. Decorate with chopped jelly. Line and decorate a mould. Whip the cream ; add the other ingredients — the dis- solved gelatine last. Mould when setting. Turn out, and decorate with chopped jelly. Note. — Infuse the milk used in the prepara- tion of the custard with the rind of two oranges. ORANGE CREAM. Decoration. — Wine jelly. Pistachio nuts. Filling. 1 gill cream. 1 ,, orange juice. 1 ,, custard. Sugar, lemon juice. Colouring. ^ oz. gelatine. ^ gill water. [ 12T ] RICE CREAM. Decoration. — Jelly, cherries, etc. Filling. 1 gill cream. ^ pint milk. I oz. rice-flour. Sugar, vanilla. J oz. gelatine \ gill water. Line and decorate a mould. Cook the rice in the milk, and leave till cold. Whip the cream ; add the rice, sugar, and flavouring, and the gelatine dissolved in the water. Mould, and turn out when set. Decorate with chopped jelly. gAteau de riz. Decoration. — Jelly. Pistachios. 1 gill cream. ^ pint milk. 1 oz. rice-flour. Filling. Sugar and vanilla. \ oz. gelatine. ^ gill water. To dish. — Compote of fruit. Line and decorate a border mould. Cook the rice in the milk, and leave till cold. Whip the cream ; add the rice, sugar, and flavour-^ ings, and the gelatine dissolved in the water. Mould, and turn out when set. Decorate with chopped jelly round and compote of fruit in the centre. [ 18« ] APPLES A LA ROSEBERY. 1 lb. apples. 1^ gfill water. 1 inch cinnamon stick. 1 orange. 1 lemon. 1 gill cream. Orange-flower water. Maraschino. Carmine. Castor sugar. oz. leaf gelatine, gill water. Chopped jelly. Decoration. — ^ gill cream. Stew the apples with the 1^ gill water, cinnamon stick, rind of the orange and the lemon, and a little sugar. Rub through a hair sieve, measure and make up to ^ pint. Whip the cream lightly ; add the apple pulp, sugar, lemon and orange juice, and flavourings, and colour a pale pink ; add the dissolved gelatine. Pour into a wetted mould and leave till firm. Turn out, and decorate with piped cream, and arrange a little jelly round the base. JV.B. — The cream may be turned on to a piece of cake that has been saturated with maraschino syrup, and a fruit salad arranged round. I 129 J BAVAROISE OF CHOCOLATE. Decoration. — Sweet jelly. Pistachios. Relining. — 2 tablespoonfuls cream. 4 „ _ jelly. Rum and carmine. Filling. 2 oz. chocolate. 3 gills milk. 3 yolks. 1 gill cream. Sugar, vanilla. Rum. Few drops lemon juice, ( I oz. leaf gelatine, gill water.

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