Fruit Cream
Ingredients
Directions
Make the cream
Dissolve half an ounce of isinglass in a little cold water.
Add one pint of good cream, sweetened to taste.
Boil the mixture.
Set in the dish
When nearly cold, lay some apricot or raspberry jam in the bottom of a glass dish.
Pour the mixture over the jam.
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
- Isinglass
- Sets the cream into a soft, wobbly gel as it cools.
- Cream
- Adds richness, body and a smooth, creamy texture.
- Apricot or raspberry jam (in the method)
- Adds sweetness and fruit flavour beneath the set cream.
The step that matters
Pour when nearly cold. If the mixture is still very hot, it can melt or mix into the jam layer and blur the two layers. Cooling it until nearly cold keeps the jam separate, while the cream stays liquid enough to pour and then sets as it cools.
“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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