Bohemian Cream
Ingredients
Directions
Make the mixture
Take four ounces of any kind of fruit that has been stoned, softened and sweetened, pass through a sieve and add half an ounce of dissolved isinglass to half a pint of fruit, and mix well together.
Whip a pint of rich cream and add the fruit and isinglass to it gradually.
Set and serve
Pour it all into a mold, and set on ice or in a cool place.
When hardened, dip the mold in hot water a moment and turn out ready for the table.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fruit
- Adds flavour, sweetness and moisture, and colour to the cream.
- Isinglass
- A setting agent that firms the mixture as it cools, so it holds its shape when turned out.
- Cream
- Whipped to hold air and fat, giving the set dessert a light, rich texture.
The step that matters
Adding the fruit and isinglass to the cream. Whipped cream holds its air only while it is handled gently. Adding the fruit mixture gradually and folding it in keeps the cream light and spreads the setting agent evenly, so the dessert sets smoothly without streaks or a dense layer.
“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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