I tried my hand at Cream A La Valois this week, and I must say, it was a delightful trip down memory lane. The combination of sponge cake, jam, and cream is timeless, but it was the use of isinglass that truly intrigued me. I had read about it in old cookbooks, but never used it before. It gave the cream a beautiful, velvety texture that was simply divine. I found the sherry and brandy pairing in the cake so very subtle and yet so very charming, like a vintage perfume that's faded over time. This dessert is perfect for the modern comfort-seeker looking to indulge in a bit of Victorian elegance. The process of moulding the cream was surprisingly therapeutic, and the end result was a stunning centrepiece that tasted as good as it looked. I served it at a small gathering, and it was a hit. The guests loved the unique texture of the cream and the classic flavours. Next time, I might experiment with different types of jam to switch up the flavour profile. But as it stands, this recipe is a charming nod to the past that's well worth trying.