Mock Ice
Ingredients
Directions
Prepare
Rub the preserve through a sieve.
Mix the preserve with enough cream to fill a quart mold.
Dissolve the isinglass or gelatine in the water.
Set and serve
When almost cold, mix it with the cream mixture.
Pour into a mold and set in a cool place.
Turn out the next day.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Heavy cream
- Provides the rich fat base that gives the dessert its creamy body.
- Isinglass or gelatine
- Sets the cream mixture so it holds its shape when turned out of the mold.
- Preserve
- Adds sweetness and fruity flavour to the cream.
The step that matters
When almost cold, mix it with the cream mixture.. If the dissolved isinglass or gelatine is still hot, it can melt the cream and prevent a firm set. If it is too cold, it may set in lumps before it blends evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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