Italian Cream
Ingredients
Directions
Make the cream
Dissolve gelatine and gum arabic in water.
Whip the cream and sweeten and flavor it to taste.
Strain the dissolved gelatine into the whipped cream.
Set
Chill the mixture in a mold.
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
- Gelatine
- Sets the whipped cream into a firm, sliceable structure as it chills.
- Gum arabic
- Helps stabilize the dissolved gelatine and keeps the set texture smooth.
- Whipped cream
- Provides the airy, rich body that the set mixture is built on.
The step that matters
Strain the dissolved gelatine into the whipped cream. Gelatine must be fully dissolved and added while still liquid, then folded in gently. If it cools and clumps, or the cream is overmixed, the set will be lumpy or grainy instead of smooth.
“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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