356. Bohemian Cream

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Prepare four ounces of any fruit, as No. 384, which pass through à sieve, and one ounce and a half of melted isinglass to half a pint of fruit; mix it well, whip up a pint of cream, and add the fruit and isinglass gradually to it; put it in a mould; let it set on ice or in any cool place, and when ready, dip the mould into warm water, and turn out.