Spring Cream, or Mock Gooseberry Fool
Ingredients
Directions
Prepare
Prepare marmalade as directed for pudding.
In a bowl, combine the marmalade with the cream.
Set and serve
If desired in a shape, dissolve isinglass in a little water.
Strain the dissolved isinglass through a fine sieve.
When nearly cold, mix the isinglass with the cream mixture.
Pour into a jelly mold and refrigerate until set.
Turn out onto a dish and serve plain.
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
- Cream
- Forms the rich, smooth body of the fool and gives it a creamy texture.
- Isinglass
- Gelatin-like setting agent that firms the mixture so it can be turned out of a mold.
- Marmalade
- Supplies sweetness and fruit flavor to the cream base.
The step that matters
Mix the isinglass in when nearly cold. If the dissolved isinglass is added to a warm cream mixture, it can cool unevenly or fail to set firmly. Cooling it to nearly cold before mixing helps it distribute evenly and set well.
“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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