Swiss Cream

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      25 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ lb. ratafia biscuits or sponge cake
  • 3–4 tablesp. sherry


Put the ratafia biscuits or cake in the bottom of a glass dish, or individual dishes, and soak with sherry. Blend the cornflour with sufficient of the milk to make a smooth cream. Heat the remainder of the milk slowly with thin strips of lemon rind. Strain on to the blended cornflour, return to the pan and cook thoroughly but gently for 3–4 min. Stir in the sugar. Allow to cool. Whip the cream