Cream of Any Preserved Fruit
Ingredients
Directions
In a large pan, combine the fruit pulp and egg whites.
Beat the mixture well for one hour.
Spoon the mixture onto a dish, heaping it up high.
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
- Preserved fruit pulp
- Provides the sweet fruit flavour and body of the cream.
- Egg whites
- Whipped by beating to trap air, giving the cream its light, airy structure.
The step that matters
Beating the mixture for one hour. Beating incorporates air into the egg white proteins, which foam and then hold their shape. Stopping early leaves a dense, runny cream instead of a light, stable one.
“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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