Strawberry Cream
Ingredients
Directions
Prepare the fruit
If using fresh fruit, put castor sugar over it and stand for 1 hour, then rub through a sieve.
Rub the jam through a sieve with a little milk.
Make the cream
Melt the gelatine with the water.
Add sugar if liked, and the lemon juice.
Pour the melted and cooled gelatine into the fruit juice.
Whip the cream and stir it in.
Pour into a wet mould.
Mould when cool, as creams and jellies turn out better.
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
- Gelatine (in the method)
- Sets the cream so it holds its shape when turned out of the mould.
- Cream (in the method)
- Adds richness and a light, airy texture when whipped and stirred in.
- Fruit
- Provides the strawberry flavour and colour, and its juice sweetens the cream.
- Lemon juice
- Adds acidity that brightens the fruit flavour.
The step that matters
Pour the melted and cooled gelatine into the fruit juice. If the gelatine is still hot, it can weaken the whipped cream and stop it setting evenly. Cooling it first lets it set the cream without losing its airy texture.
“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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