A Froth to Act on Cream, Custard, or Trifle
Ingredients
Directions
Prepare
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 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, tartness and body for the froth.
- Egg whites
- Whipped into stiff peaks, they trap air and give the froth its light, set structure.
The step that matters
Beating the egg whites to stiff peaks. Egg whites hold air only when whipped to stiff peaks with no trace of fat or yolk. Under-whipped whites collapse, and over-whipped whites turn grainy and dry, so the froth loses its lightness and shape.
“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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