Italian Cream
Ingredients
Directions
Prepare
Dissolve the gelatin in a little cream, milk, or water.
Whip the cream and sweeten and flavor it to taste.
Set and chill
Add the dissolved gelatin to the whipped cream and stir well.
Wet a mold in cold water, then pour the mixture into it.
Refrigerate until set.
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 cream into a firm, sliceable structure as it cools.
- Cream
- Whipped to form a light, airy body that gives the dessert its texture.
The step that matters
Adding the dissolved gelatin to the whipped cream. Gelatin must be fully dissolved before it is added, otherwise it can form lumps or strands. Stirring it in well distributes it evenly so the dessert sets uniformly rather than in patches.
“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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