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Dessert

Gelatine in Cream

A dessert made by dissolving gelatin in warm milk, whipping the milk, and mixing the gelatin into the frothy milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Gelatine in Cream

Ingredients

Directions

  1. Soak the gelatin in warm milk until fully dissolved.

  2. Whip the milk until light and frothy.

  3. Add the dissolved gelatin to the whipped milk and mix well.

  4. Serve immediately or refrigerate until set.

Recipe from a historical cookbook (Internet Archive).

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 milk into a soft, wobbly pudding as it cools.
Milk
Forms the body of the pudding and carries the gelatin through the set.

The step that matters

Add the dissolved gelatin to the whipped milk and mix well.. Gelatin must be fully dissolved before it is combined. Lumps or undissolved granules will not set evenly, leaving a grainy or patchy pudding.

“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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