Essentially a cream jelly rather than cooked cream, this is an exquisitely silky, rich pudding.
Soften the gelatine in a little water, and then drain it. Heat the cream and milk to blood heat, then add the sugar, if you’re using it, and drained gelatine. Stir until both have dissolved, and then allow to cool. Before the mixture begins to set, pour it into a wet pudding basin or jelly mould. Refrigerate overnight.
Loosen the pudding by holding a hot cloth to the mould, or by briefly dipping it in hot water, and carefully turn it out onto a shallow dish.
It can be decorated with mandarin segments macerated in orange juice, ruby-red pomegranate seeds if available, crystallized fruit, candied citrus peel or even angelica cut into appropriately decorative shapes. Or simply grate chocolate over the top.
© 2000 Frances Bissell. All rights reserved.