Velvet Cream

Ingredients

• loz. of gelatine
• £ pint of sherry
• the juice and grated rind of a lemon
• 1| breakfast-cupfuls of sugar
• 1| pints of Cream
• loz. of isinglass
• 1 teacupful of water
• 1 tablespoonful of noyeau
• a layer of apricot marmalade
• any kind of jam

Method

1. 1

   Dissolve gelatine in sherry with lemon juice and sugar, cool, then add cream.

2. 2

   Beat until thick, pour into moulds, and chill.

3. 3

   For other variations, mix cream with dissolved isinglass, add marmalade, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 570. The excerpt below is the record exactly as published.

Velvet Cream. — (1) Put into a pan on the fire loz. of gelatine with £ pint of sherry, and add the juice and grated rind of a lemon, and 1| breakfast-cupfuls of sugar. When the gela- tine is all dissolved, strain, and leave the mixture to cool, but before it begins to stiffen, add 1| pints of Cream. Beat all together until it is nearly thick enough to drop, then pour it into moulds, and place them on the ice until the preparation is as stiff as blanc-mange. (2) Put 1 pint of Cream into a saiicepan, add loz. of isinglass dissolved in 1 teacupful of water, place the pan on the fire, and boil up ; then add 1 tablespoonful of noyeau, remove the pan from the fire, and stir until nearly cold. Put a layer of apricot marmalade at the bottom of a dish, pour the Cream over, put a little marmalade or a whole apricot in the centre, and serve. (3) Whisk lip 1 pint of Cream with sufficient caster sugar to sweeten it, and add loz. of isinglass dissolved in a little water. This may be flavoured with any kind of jam

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