Gelatine Cream
No ratings yet
Ingredients 5 ingredients
Contains
MilkSulphites
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
- To a pint of cream add half a cupful of powdered sugar and a teaspoonful vanilla extract;
- whip it to a stiff froth;
- dissolve a quarter of a box of gelatine in two wine glasses of sherry heated, but not allowed to boil;
- let this cool a little, then stir into the cream;
- pour the whole in a mould and set it on the ice to stiffen.
Plating
Cookware for this recipe
-
Saucepan
-
Whisk
-
Chef's knife
-
Wooden spoon