Velvet Cream

Name: Velvet Cream
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 cups (4.5 dl) double cream; Four ¼ oz packets (30 g) powdered gelatine, just melted in a little warm water; Grated rind and juice of 1 lemon; ½ cup (1.2 dl) amontillado sherry; ¼ cup (60 g) castor sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This recipe, in slightly varying forms, goes back to the seventeenth century. Hartshorn was used in the days before gelatine was manufactured. In the nineteenth and early twentieth centuries, gelatine was sold in thin, transparent, rippled sheets, not easy to melt or measure.

The recipe given here comes from Hertfordshire.

Ingredients

¼ cup (60 g) castor sugar
Grated rind and juice of 1

Europe
United Kingdom
Engalnd
Dessert

Method

Add the sugar, lemon rind and juice and the sherry to the gelatine and stir well. Whip the cream so that it just holds a peak but is not at all solid. Fold the gelatine mixture into it and stir gently with a spoon to make sure everything is properly blended.

Put into a mould if it is to be turned out, or into individual glasses and allow to set in the refrigerator for at least 2 hours.<