Whipped Cream with Fruit in Cases

Ingredients

• 1 pint of double cream
• 1 pint of crushed fruit
• 1 lb. sugar
• 1.5 ozs. gelatin

Method

1. 1

   Soak the gelatin, mix the sugar and crushed fruit, heat lightly and add the gelatin; stir till cold, and before it sets add the whipped cream, and fill into molds or paper cases.

2. 2

   Decorate with plain whipped cream, and serve.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 81. The excerpt below is the record exactly as published.

pint of crushed fruit, two ounces of gelatin, one pound of sugar, and one and a half pints of double cream. 614.— BAVARIAN CREAM IN LAYERS. CREME BAVAROIS PANACHSe. Prepare three or four of the creams, as straw- berry, vanilla, chocolate, and one white cream same as No. 604. Fill into the forms in layers in the same manner as for No. 603. Other flavors in which the creams are made are coffee, tea, caramel, etc. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS 620. 69 The creams are generally served plain; but for more effect they may be decorated with whipped cream and French fruits. 615-BLANC- MANGE. Blanc-Mange means a white mixture; but it is made in a variety of colors, like the Bavarian creams. Blanc-Manges are generally made of a firmer texture than the foregoing creams, but may be greatly improved and made light by adding a part of whipped cream, or whites of eggs in the form of a meringue, to the mixture just before the cream thickens on ice, in the same way as for the Charlotte and Bavarian creams. 6x6.— ALMOND BLANC-MANGE. 1 quart of milk, i quart of cream, 12 ozs. sngar, 2 ozs. gelatin, }i lb. almonds, a few bitter almonds or peach kernels. Soak the gelatin in a little cold water; blanch the almonds and pound in the mortar to a soft paste, adding some milk. Put the milk, sugar and almonds on the fire, and let come near to a boil; remove and set in a warm place for half an hour, well covered, to draw the flavor of the almonds; add the gelatin. Strain and press through a fine cloth, flavor with a few drops of orange flower extract and add the cream. Beat on ice till it begins to thicken and set, then fill into forms. Serve same way as the Bavarian creams. A plainer and less expensive blancmange may be made after the same recipe, adding half a pint more of milk, and leaving out the almonds; add- ing almond extract for Almond Blanc-Mange, and other extracts and colorings for the other kinds. 617 —CHOCOLATE BLANC-MANGE. Add to No. 616 four ounces of chocolate, or cocoa powder, and four ounces more sugar, and finish in the same manner. 618.— BLANC-MANGE WITH COFFEE. BLANC-MANGE AU CAFfi Add to No. 616 half a pint of strong black cofiee; leave out half a pint of the milk, and finish same as the others. 619.— BLANC-MANGE A LA REINE. BLANC-MANGE WITH FRUIT. Prepare the mixture No. 616 with three pints of plain cream. Take one pint of double cream, beat it to a firm froth, adding it to the almond cream before it begins to set; adding also at the same time one- half a pint of mixed candied fruits soaked in maraschino syrup and cut in very small pieces Serve with a border of whipped cream, colored pink and flavored with rose extract. STRAWBERRY BLANC-MANGE. RASPBERRY BLANC-MANGE. Prepare the mixture No. 616 with three pints cf plain cream, and add one pint of sweetened fruit juice and some color before the cream thickens. Beat and mix well and fill into forms. 621.— BLANC-MANGE WITH LIQUORS. To mixture No. 616 add suitable liquors, as sherry, rum, maraschino, noyeau, etc. 622.— BLANC-MANGE, PANACHfeE. Prepare same as Bavarian Cream No. 614, let- ting each layer set before adding the next layer. The Blanc-Manges may be made with fresh berries in season, adding the berries in layers between the cream. 623.— FRENCH CREAMS. CREMES A LA FRANCAIS. The French Creams consist of custards, which are set w-th gelatin, and made light by beating the custard on ice till the gelatin begins to set, same way as for the blanc-mange. 624.— FRENCH VANILLA CREAM. CREME FRANCAIS A LA VANILLE. 3 pints of cream, 12 ozs. of sugar, 12 yolks, i^ ozs. of gelatin. Soak the gelatin in a little cold water; beat yolks and sugar, add the cream gradually, put on the fire and stir till it thickens. Take ofi at once, add the dissolved gelatin, and strain into a basin set on ice. Add the flavor and beat con- stantly till it begins to set. Fill into oiled forms, and keep on ice till firm. Unmold and serve like blanc-mange. 623.— CHOCOLATE CREAM. CREME FRANCAIS AU CHOCOLAT. Add four ounces of chocolate to No. 624; let dissolve with the sugar before adding the cream and yolks. Serve with a border of whipped cream. 626 COFFEE CREAM. CREME FRANCAIS AU CAFfe. Add half a pint of strong coSee to No. 624. Leave out one-half pint of cream, and finish in the same manner. 627.— TORTONI CREAM. CREME TORTONI A LA FRANCAIS. Add to the vanilla cream No. 624 four ounces of crushed and browned almonds and macaroons. Fill into forms as usual, and serve with whipped cream. 628.— FRENCH CREAM WITH FRUIT. CREME FRANCAIS, MACEDOINE. Prepare the cream No. 624 without the vanilla; flavor maraschino before it begins to set on the 7° PAUL RICHARD'S BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. ice; add a macedoine of French fruits, consisting of apricots, cherries, angelica and pineapple cut in dice. Fill into the forms, and serve with whip- ped cream. 629.— FRENCH CREAM WITH PEACHES. CREME FRANCAIS AUX PECHES. Prepare one pint of peach marmalade No. 11. Make a cream with one quart of cream, six ounces of sugar, ten yolks and two ounces of gelatin, as in No. 624. Mix with the marmalade before it cools; beat on ice till it thickens; fill into forms and set on ice to settle. Serve in a border of whipped cream. Cream with apricots may be made in the same manner; also cream with strawberries or rasp- berries, adding one pint of crushed and sweet- ened fruit pulp and a little coloring. 630.— FRENCH CREAM with LIQUORS FRENCH CREAM with MARASCHINO. CREME FRANCAIS au MARASQUIN. The French Creams with liquors are made after the recipe No. 624, adding maraschino. Char- treuse, Benedictine, etc. 631.-WHIPPED CREAM with fruit in cases. MOUSSE AU FRUITS en caisse. I pint of double cream whipped to a firm froth, I pint of crushed fruit, i lb. sugar

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