Velvet Cream
Ingredients
Directions
Prepare
Soak the gelatine in 1 cup of water overnight.
Heat the cream or milk until warm, but not boiling.
Make and mould
Strain the warm cream or milk into moulds.
Add the soaked gelatine to the warm cream or milk and stir until dissolved.
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
- Cream or milk
- Provides the fat, richness and smooth, creamy texture of the set dish.
- Gelatine
- Sets the liquid into a firm body as it cools.
The step that matters
Stir the soaked gelatine into the warm cream until fully dissolved. Gelatine sets evenly only when it dissolves completely. Undissolved grains leave specks and weak patches in the set dish, and the cream should stay warm rather than boiling so the gelatine's setting power is not harmed.
“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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