Crème aux Fruits

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Soak the gelatine in cold water.
  2. Whip the cream (see p. 3).
  3. Add the sugar.
  4. Dissolve the gelatine in a very little boiling water.
  5. Stir it quickly until cool.
  6. Pour it slowly on the whites beaten to a dry stiff froth.
  7. Stir well together.
  8. Add the cream, mix very well.
  9. Add the vanilla, wine or liqueur.
  10. When the mixture begins to thicken add the fruit gradually.
  11. Place a number of crystallised cherries in the bottom of a mould.
  12. Pour in the cream.
  13. Set on ice.
Original Text
Crème aux Fruits 1 quart cream ³⁄₄ cup sugar 4 whites of eggs 1 tea-spoon vanilla 1 table-spoon wine or liqueur 1 cup chopped crystallised fruit 1 oz. gelatine Soak the gelatine in cold water. Whip the cream (see p. 3). Add the sugar. Dissolve[Pg 104] the gelatine in a very little boiling water. Stir it quickly until cool. Pour it slowly on the whites beaten to a dry stiff froth. Stir well together. Add the cream, mix very well. Add the vanilla, wine or liqueur. When the mixture begins to thicken add the fruit gradually. Place a number of crystallised cherries in the bottom of a mould. Pour in the cream. Set on ice.
Notes
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