rather less than 1/4 oz. of dissolved gelatine
↝ Gelatin dessert
[Gelatins, ices, sorbets]
Instructions (2)
Whip a pt. of cream, add to it 3 ozs. of grated Parmesan, a little cayenne and salt, rather less than 1/4 oz. of dissolved gelatine.
Mix all together, mould and turn out.
Original Text
Parmesan Cream. (A recipe of H.R.H. the Prince of Wales’ Cook. 1884.)
Whip a pt. of cream, add to it 3 ozs. of grated Parmesan, a little cayenne and salt, rather less than ¼ oz. of dissolved gelatine.
Mix all together, mould and turn out.