Cream—Peach Kernel, Cold. (Mrs. Sherwood.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Whip 1 pt. of double cream till thick.
  2. Add 3 ozs. of finely-powdered sugar, 6 drops of essence of peach kernels, and 1 tablespoonful of French brandy to the whipped cream.
  3. Cover 1/4 oz. of gelatine with cold water and let it soak for about 5 minutes to soften.
  4. Gently heat the softened gelatine by the fire until it reaches boiling point.
  5. Skim the gelatine carefully.
  6. Stir the heated gelatine into the cream mixture.
  7. Pour the mixture into a mould.
  8. Place the mould in 4 lbs. of rough ice for 3 to 4 hours to set.
  9. Dip the mould in lukewarm water to loosen it before turning it out.
  10. If ice or snow is unavailable, keep the mould in cold water in a cool place.
  11. Serve cold.
Original Text
Cream—Peach Kernel, Cold. (Mrs. Sherwood.) 1 pt. of double cream whipped till thick. To it add 3 ozs. of finely-powdered sugar, 6 drops of essence of peach kernels, and 1 tablespoonful of French brandy. ¼ oz. of gelatine must be just covered by cold water and remain about 5 minutes to get soft. Then put it by the side of the fire to heat gradually to boiling point; skim carefully, then stir it into the cream, &c., and pour it into the mould; set the mould in 4 lbs. of rough ice to remain 3 or 4 hours. Dip the mould in lukewarm water to loosen it, before you turn it out. If you have no ice or snow, keep the mould in cold water in a cool place. Serve cold.
Notes
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