Raspberry Float
Ingredients
Directions
Make the topping
Whisk the egg whites until stiff.
Add the jelly and whisk again until combined.
Assemble and serve
Pour the custard into a glass dish.
Pile the egg and jelly mixture over the custard.
Garnish with sponge fingers.
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
- Whisked until stiff, they trap air and give the float its light, airy structure.
- Red jelly
- Adds sweetness, fruity flavour and colour to the whisked egg whites.
- Plain custard
- Forms the smooth, creamy base beneath the light topping.
The step that matters
Whisk the egg whites until stiff. Egg whites need to be whisked enough to hold stiff peaks. Under-whisked whites collapse and weep, making the float flat and watery. Over-whisked whites turn dry and grainy.
“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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