Feuit Creams
Ingredients
Directions
Prepare
Whip the cream until it forms soft peaks.
Prepare the blanc mange according to package instructions.
Assemble and chill
Layer the assorted fresh fruit in a serving dish.
Pour the blanc mange over the fruit.
Top with whipped cream.
Set the dish on ice to chill before serving.
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.
Explore the science
What each ingredient does
- Rich cream
- Whipped into foam that gives the topping its light, airy structure and rich mouthfeel.
- Blanc mange
- Sets as it cools, giving the creamy layer a soft, sliceable body.
- Assorted fresh fruit
- Adds natural sweetness, acidity and fresh flavour that contrast with the rich cream.
The step that matters
Whip the cream only to soft peaks. Cream whips because its fat globules trap air. Beating past soft peaks makes the fat clump and the cream grainy and stiff, so it loses its smooth, light texture on top of the dessert.
“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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