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📝 Description
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🥘 Ingredients
1/4 lb. of macaroons or 6 small sponge-cakes, sherry, 1 pint of cream, 5 oz. of lump sugar, 2 large tablespoonfuls of arrowroot, the rind of 1 lemon, the juice of 1/2 lemon, 3 tablespoonfuls of milk.
👨🍳 Method
Lay the macaroons or sponge-cakes in a glass dish, and pour over them as much sherry as will cover them, or sufficient to soak them well. Put the cream into a lined saucepan, with the sugar and lemon-rind, and let it remain by the side of the fire until the cream is well flavoured, when take out the lemon-rind. Mix the arrowroot smoothly with the cold milk; add this to the cream, and let it boil gently for about 3 minutes, keeping it well stirred. Take it off the fire, stir till nearly cold, when add the lemon-juice, and pour the whole over the cakes. Garnish the cream with strips of angelica, or candied citron cut thin, or bright-coloured jelly or preserve. This cream is exceedingly delicious, flavoured with vanilla instead of lemon: when this flavouring is used, the sherry may be omitted, and the mixture poured over the _dry_ cakes.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Swiss Cream this week, and I must say, it was a delightful journey back in time. I was particularly charmed by how the sherry-soaked sponge cakes transformed into something akin to tipsy trifle bits, adding a boozy kick to the otherwise sweet concoction. I found the process surprisingly straightforward, despite the old-fashioned language. The cream mixture thickened beautifully with the arrowroot, and the lemon zest infused it with a bright, sunny flavor. This dessert is perfect for the modern entertainer who wants to impress with a vintage touch. The presentation is elegant with its garnish of candied citrus or jelly, and the flavor profile is a harmonious blend of sweet, tart, and a hint of booze. I served it at a small gathering, and it was a hit—especially with those who appreciate a good tipple. Next time, I might experiment with vanilla instead of lemon, as Mrs. Beeton suggested. It's a keeper, for sure—just don't forget to give the cream mixture a good stir as it cools.
