Velva Fruit

Ingredients

• 3 cups fruit puree
• ½ to 1 cup sugar
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 1 tablespoon granulated gelatin
• ¼ cup water

Method

1. 1

   Mix fruit puree, sugar, lemon juice, and salt.

2. 2

   Soak gelatin in cold water until softened, then dissolve over hot water.

3. 3

   Add gelatin to fruit mixture at room temperature.

4. 4

   Freeze until firm, then beat rapidly to incorporate air and return to freeze.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 147. The excerpt below is the record exactly as published.

^ teaspoon salt and 1 to 2 tablespoons lemon juice. For best results partially freeze the fruit mix¬ ture and beat to incorporate air. Then fold in the sweetened whipped cream. Return to the tray to freeze. Parfaits are mousses with added egg white. One to two egg whites are used to each cup of cream. For a plain parfait, 1 cup heavy cream, 2 egg whites, f cup sugar, and ^ cup water are used. Make a sirup from the water and sugar. Boil to "thread” (230° F.). Pour hot over the well-beaten whites, con¬ tinue beating until the mixture is cool, then fold in the whipped cream. Combine, pack in ice or salt, or place in refrigerator tray for freezing. Mousse-type ice creams have been devel¬ oped for freezing in mechanical refrigerators. In these, the heavy cream is whipped and added to an equal amount of evaporated milk, thin cream, or rich milk thickened with gelatirl, egg, flour, or marshmallows. These mixtures should be well chilled and beaten to incorporate as much air as possible before the whipped cream is folded into them. When evaporated milk is used, it should be chilled and beaten until light and frothy before it is combined with the whipped Well-beaten egg white may be added to these mixtures in addition to the whipped cream. This cuts the excessive richness of the heavy cream and at the same time im¬ proves the texture. The following flavors are suggested for mixtures made from 1 cup cream whipped and 1 cup thin cream or rich milk, 6 to 8 tablespoons sugar, and a dash of salt. One- half cup strong coffee may be substituted for cup of the thin cream. One-quarter pound peppermint stick candy may be sub¬ stituted for the sugar. The sugar may be melted carefully and •| cup chopped almonds stirred into it and heated until nuts are lightly browned. Then the mixture is crushed and added to the cream. Vanilla and a few drops of almond extract may be used for flavoring. One or two squares of unsweetened choc¬ olate may be added to the milk or thin cream in place of the other thickening agents suggested. More sugar will be re¬ quired than for other flavors. The mixture is cooked until smooth. This requires a lower temperature to freeze than the other mixtures, especially when the larger pro¬ portions of sugar and chocolate are used, but this makes a rich and palatable dessert. Grated or shaved sweet chocolate used to flavor these desserts will not affect the freezing time. Water Ices. To each quart of water use f cup of lemon juice, a little grated rind of the lemon, and 2 cups of sugar. One and a half tablespoons of gelatin may be added. Boil 2 cups of the water with the sugar just long enough to dissolve. If gelatin is used, add after soaking to the hot sirup. Add the remainder of the water and cool the mixture before adding the fruit juice. These are most successful if frozen in a freezer. For ices of other flavors use 1 to 2 cups of juice or pulp to replace an equal measure of water and omit the lemon juice or de- [158] cream. crease it to J cup. The inclusion of fruit pulp increases the smoothness of these mix¬ tures. Sherbets. Add 2 egg whites stiffly beaten to the proportions above. Milk sherbets are prepared by using milk to replace all or part of the water. Velva Fruit. Velva fruit is a frozen dessert prepared from fruit pulp. While originally developed by the Bureau of Agricultural and Industrial Chemistry, U.S.D.A., as a com¬ mercial product, methods for home prepara¬ tion of this dessert have been worked out by the Bureau of Human Nutrition and Home Economics. Purees prepared from any well- flavored fruit can be used. Berries, canta¬ loupe, grapes, peaches, and apricots are spe¬ cially desirable. To make this dessert, use 3 cups fruit puree, f to 1 cup sugar, 2 table¬ spoons lemon juice, ■§■ teaspoon salt, 1 table¬ spoon granulated gelat

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