Ivory Cream
Ingredients
- ¾ tablespoon granulated gelatine
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 3 cups cream
- 4 tablespoons powdered sugar
- 3 tablespoons Madeira wine
Steps
- Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a bowl, set in pan of ice-water, and beat until mixture thickens slightly. Add to mixture whip from cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with Sauterne Jelly.
More recipes with gelatin, cream, powdered sugar or wine
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.