Crystal Palace Cream
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Make a custard as directed for French custard, dissolve a quarter of an ounce of Nelson’s gelatine in boiling water, and when it is nearly cold, stir it into the custard, which must also be cool ;
- soak two penny sponge cakes and two macaroons in two tablespoonfuls of milk, or if preferred, any fruit syrup, which must be rich and sweet, put the cakes into a mould, and gently pour the cream over them, let it stand until cold.
- A few glace cherries may be added.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon