A Froth to Set on Cream, Custard, or Trifle
Ingredients
Directions
Make the foam
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.
Serve
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 sugar balances.
- Egg whites
- Whipped into a foam that gives the mixture its light, airy structure and body.
The step that matters
Beating the egg whites to stiff peaks. Egg whites hold air only when whipped to stiff peaks. Under-whipped whites collapse, while over-whipped whites turn grainy and dry, so the foam loses its lightness and cannot hold its shape when combined with the pulp.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.