Whipped Cream with Fruit

Ingredients

• the fruit as purée
• one-quarter of its weight of powdered sugar
• an equal volume of cream-froth

Method

1. 1

   Mix the fruit puree with powdered sugar, then add cream-froth and incorporate well.

2. 2

   If the puree is too juicy, place it on slices of sponge-cake or lady's fingers to absorb the liquid.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 176. The excerpt below is the record exactly as published.

the fruit as pur6e is mixed with one-quarter of its weight of powdered sugar, and to this mixture an equal volume of cream-froth is added and well incorporated with it. In case the fruit puree be too juicy to remain coalescent, it should be placed on slices of sponge-cake, or on lady’s fingers, which will absorb the liquid part, and keep the body of the cream in a solid state. The red juices require some cochineal to heighten their colour. Cream Jellies, or Preparations of Cream with Jelly, are very characteristic dishes called Bavaroises, or Bavarian cheese. A milk or emulsion of almonds, or nuts, is mixed with boiling cream suitably sweetened ; to this a con- centrated solution of gelatine is added (in the proportion of 1 oz. to the quart), the whole passed through a tammy, and put in moulds to set. Pistachios and spinach make the Bavaroise green. Such cream jellies may also be flavoured by liqueurs, maraschino, or essence of orange, lemon, orange-flower, vanilla, roast and bitter almonds, etc. Egg-yolks may also be added, or a liquid custard may be given as a sauce with the Bavaroise. Cream Jelly of Punch, as French cooks term it, is flavoured with Jamaica rum. Cream Jellies tvith Fruit are analogous to the prepara- tions of whipped cream with fruit

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