Mock Ice
Ingredients
Directions
Prepare the mixture
Rub the preserve through a sieve with enough cream to fill a quart mold.
Dissolve the isinglass or gelatine in ½ pint of water.
When the mixture is almost cold, combine it with the cream.
Set and serve
Pour the mixture into a mold and set it in a cool place.
Turn it out the next day.
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
- Preserve
- Adds concentrated sweetness and fruit flavor, colouring the cream.
- Cream
- Provides richness and a smooth, creamy texture as the base of the dish.
- Isinglass or gelatine
- Sets the cream mixture so it holds its shape when turned out of the mold.
The step that matters
Combining the gelatine mixture with the cream. The dissolved isinglass or gelatine must be almost cold before it is added to the cream. Added while hot, it can thin the cream and weaken the set, so the mould may not hold its shape when turned out.
“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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