Velvet Cream

Preparation info

  • 6

    • Difficulty


    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ oz. gelatine
  • 4 tablesp. water
  • 1½–2 oz.


Soak the gelatine in the cold water for 5 min. Heat gently until quite dissolved and clear. Stir in the sugar until dissolved. Add the sherry or vanilla. Whip the cream until thick and fold into it the flavoured liquid gelatine. Pour into a prepared mould and leave to set.