Velvet Cream

Preparation info
  • Serves


    • Difficulty


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.


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


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.<