Velvet Cream

Ingredients

• 1/4 oz. gelatine
• 4 oz. lump sugar
• 1/2 pint double cream
• Rind of 2 lemons
• 1/2 pint water
• 1/2 pint sherry
• Juice of 1 lemon

Method

1. 1

   Soak the gelatine in sherry and water for 5 minutes, put in a pan, and stir over the fire till dissolved.

2. 2

   Rub the sugar over the rind of the lemons, and add to the sherry with the strained juice; stir till sugar is dissolved.

3. 3

   When cold, but not set, strain gently to the cream.

4. 4

   Pour into a mould.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 33. The excerpt below is the record exactly as published.

\ pint double cream. Yolks of 3 eggs. \ pint water. Method, — Dissolve the gelatine in the water. Put coffee, milk, and sugar in a pan, bring nearly to boil, then pour over the yolks ; put back into the pan, stir over the fire till thick, pour into a basin, and strain into it the gelatine. WTiip the cream till stiff, and when the custard is nearly cold stir it carefully into the cream. Pour into a wetted mould. Orange Cream 4 oranges. \ pint cream. 2 oz. lump sugar. \ pint boiling water. 1 lemon. \ oz. gelatine (leat). Method, — Rub the lumps of sugar over the outside rind of 2 oranges. Dissolve the gelatine and sugar in the boiling water ; then add to the strained juice of the oranges and lemon. Whip the cream until stiff, and carefully strain into it the other ingredients. Pour into a wet mould ; when set^ turn out on to a glass dish. Velvet Cream \ oz. gelatine. 4 oz. lump sugar. J pint double cream. Rind of 2 lemons. J pint water. Juice of i lemon

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