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📝 Description
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🥘 Ingredients
1 pint of milk, 4 pint of cream, sugar to taste, 1 oz. of isinglass, 1 lemon, the yolks of 4 eggs.
👨🍳 Method
Put the cream and milk into a saucepan, with sugar to sweeten, and the lemon-rind. Boil until the milk is well flavoured then strain it into a basin, and add the beaten yolks of eggs. Put this mixture into a jug; place the jug in a saucepan of boiling water over the fire, and stir the contents until they thicken, but do not allow them to boil. Take the cream off the fire, stir in the lemon-juice and isinglass, which should be melted, and whip well; fill a mould, place it in ice if at hand, and, when set, turn it out on a dish, and garnish as taste may dictate. The mixture may be whipped and drained, and then put into small glasses, when this mode of serving is preferred.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Italian Cream this week, and I was pleasantly surprised by how delightfully tangy the lemon juice became after being whipped in with the melted isinglass. It added a refreshing zing that cut through the richness of the cream, creating a harmonious balance of flavors. I found the process of dissolving the isinglass in lemon juice to be a bit fussy, but the reward was a smooth, velvety texture that set beautifully in the mould. This dessert would be a hit with anyone looking to impress with a vintage touch, perhaps a Sunday host or a dessert enthusiast seeking a nostalgic treat. It's not a quick fix for a weeknight cook, but for those with a bit more time and a love for classic recipes, it's a wonderful addition to your repertoire. I served it chilled, garnished with a few berries, and it was a hit at my dinner party.
