Custard Jelly
Ingredients
Directions
Prepare
Prepare 1 quart of thick custard.
Dissolve 1 ounce of isinglass in a small amount of warm water.
Mix the dissolved isinglass into the custard.
Set and serve
Pour the mixture into a mold and refrigerate until cold.
Once set, carefully 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.
Explore the science
What each ingredient does
- Custard
- Forms the body of the jelly and supplies its creamy flavour and texture.
- Isinglass
- Gelatin-like setting agent that firms the custard as it cools.
The step that matters
Turning the jelly out once set. The jelly must be fully chilled and firm before unmoulding; if it is not set enough it will slump or tear when turned out onto the plate.
“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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