Creams

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top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

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Creams can be divided into two types: full creams and half-creams.

Full Creams: These consist wholly of cream flavoured with essence or liqueurs, set with gelatine.

Half-Creams (also known as Bavaroise or Bavarian Creams) are compounds of custard, cream and flavouring, the last being in the form of fruit purées, juices, essences, etc.

Fresh cream cannot be equalled in texture and flavour by any synthetic cream, but substitutes can be used without any modification of the recipe provided certain precautions are taken in using them: