Mock Ice
Ingredients
Directions
Prepare the base
Rub the preserve through a sieve.
Mix the preserve with enough cream to fill a quart mold.
Dissolve the isinglass or gelatine in the water.
Set and serve
When almost cold, mix the dissolved isinglass or gelatine with the cream mixture.
Pour into a mold and set in a cool place.
Turn out the 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.
Explore the science
What each ingredient does
- Preserve
- Provides sweetness and fruit flavour to the cream base.
- Cream
- Supplies fat and richness, giving the set dessert a smooth, creamy texture.
- Isinglass or gelatine
- Sets the mixture so it holds its shape when turned out of the mold.
The step that matters
Mixing the dissolved isinglass or gelatine when almost cold. If the dissolved gelatine is added while the cream mixture is still warm, it can thin the mixture and weaken the set. If it is allowed to cool too far, it may thicken and form lumps or streaks before blending evenly. Adding it at the point of almost cold helps it distribute smoothly and set firm.
“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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