Bohemian Cream
Ingredients
Directions
Prepare the fruit
Pass the stoned and sweetened fruit through a sieve.
Mix the dissolved isinglass with the fruit puree.
Make the cream
Whip the rich cream until fluffy.
Gradually add the fruit and isinglass mixture to the whipped cream.
Pour the mixture into a mold and refrigerate until hardened.
Unmold and serve
To unmold, dip the mold in hot water for a moment and turn it out onto a serving plate.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Isinglass
- Sets the cream so it holds its shape when chilled and unmolded.
- Rich cream
- Whipped to a light foam that gives the dessert its airy, rich texture.
- Fruit puree
- Adds fruit flavour and moisture to the cream base.
- Stoned and sweetened fruit
- Provides sweetness and fruit flavour once passed into a smooth pulp.
The step that matters
Adding the fruit mixture to the whipped cream. Adding the fruit and dissolved isinglass gradually helps it blend evenly without deflating the whipped cream. Isinglass must be fully dissolved and mixed in before it sets, or the dessert may set unevenly.
“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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