A Froth to Set on Cream, Custard, or Trifle
Ingredients
Directions
Sweeten the damson pulp with sugar to taste.
Beat the egg whites until stiff peaks form.
Combine the sweetened pulp with the beaten egg whites and mix until it holds its shape.
Spoon the mixture onto the cream or custard, shaping it to resemble a rock.
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
- Damson pulp
- Provides the fruit flavour and tartness that the sweetened froth is built around.
- Egg whites
- Whipped into a foam that gives the froth its light, airy structure and body.
The step that matters
Beat the egg whites until stiff peaks form. Egg whites hold air only when whipped to stiff peaks; under-whipped whites collapse, and over-whipped whites turn dry and grainy, so the froth loses its lightness.
“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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