Peach Cream
Ingredients
Directions
Mash peaches through a colander, sweeten to taste.
Add the jelly powder to the peaches and sweet cream when cool, stirring well.
Set on ice, add one pint of whipped cream and stir as this thickens.
Place in 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. See the original page.
Explore the science
What each ingredient does
- Whipped cream
- Adds airy volume and a light, creamy texture to the set dessert.
- Sweet cream
- Adds richness and fat, giving the dessert a smooth, creamy mouthfeel.
The step that matters
Stirring in the whipped cream while the mixture thickens on ice. Cold mixture thickens and holds air better. If it gets too cold or sets before the whipped cream is folded in, it can become lumpy or dense, and the light texture is lost.
“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.
More peach cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.