Froth, to Set on Creams, Custard, Etc
Ingredients
Directions
Make the froth
Beat the egg whites until frothy.
Stew the damsons or other fruit until soft, then strain through a sieve.
Beat the fruit pulp with the frothed egg whites until stiff.
Serve
Spoon the mixture on top of trifle, cream, or custard, creating a rocky appearance.
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
- Egg whites
- Whipped into foam, they trap air and set into the light, stiff structure of the froth.
- Damsons or other fruit
- Provides the fruit pulp and flavour that is folded into the whipped whites.
The step that matters
Beating the fruit pulp with the frothed egg whites until stiff. Egg whites hold air only when they are whipped to stiff peaks and not overbeaten. Fruit pulp added too early or too roughly can deflate the foam, so the mixture loses its light, rocky 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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