Creams and Custards
Ingredients
Directions
Dissolve the gelatine in a little water.
Place it on ice and stir until it thickens and is very smooth.
Gently fold in the whipped cream.
Pour the mixture into a mold.
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
- Gelatine
- Sets the liquid cream into a firm, sliceable structure as it cools.
- Whipped cream
- Adds airy volume and a light, creamy texture to the set dessert.
The step that matters
Chilling the gelatine until it thickens. Gelatine must thicken to a syrupy stage before folding in the cream. If it is still runny, it will not hold the whipped cream's air, and if it sets in lumps, the texture becomes uneven.
“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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