Mock Ice
Ingredients
Directions
Make the mixture
Take about three tablespoonfuls of some good preserve.
Rub it through a sieve with as much cream as will fill a quart mold.
Dissolve three-quarters of an ounce of isinglass or gelatine in half a pint of water.
When almost cold, mix it well with the cream.
Set and unmold
Put it into a mold, set in a cool place and turn out next day.
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
- Preserve
- Adds fruit sweetness and flavour to the cream base.
- Isinglass
- Sets the mixture into a firm, sliceable shape as it cools.
- Cream (in the method)
- Provides richness and a smooth, creamy body.
The step that matters
When almost cold, mix it well with the cream.. If the dissolved isinglass is still hot, it can cool unevenly and form lumps or streaks. Letting it cool nearly to setting point and then mixing thoroughly gives an even, smooth set.
“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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