Fruit Creams

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. fruit purée (see below)
  • ½ pt. thick, rich custard
  • castor sugar to


Purée the fruit through a very fine sieve—nylon mesh if possible, as fresh fruit is acid. Blend with the cool custard, sweeten, and flavour with lemon juice if required. Soak the gelatine in the water or juice for a few minutes and heat to dissolve. Pour, while steaming hot, into the custard and fruit mixture, and stir to keep well blended until the mixture begins to feel heavy and drags