Madeira Cream Dessert

Ingredients

• 2 tablespoons Boiling water
• 1.5 cups Heavy cream (Original recipe calls for 3 cups, which is excessive. Reduced to 1.5 cups for modern portion.)
• 2 tablespoons Powdered sugar (Original recipe calls for 4 tablespoons, reduced to 2 for modern taste.)
• 1.5 tablespoons Madeira wine (Original recipe calls for 3 tablespoons, reduced to 1.5 for modern taste.)
• 1 tablespoon Gelatine powder
• 0.25 cup Cold water (For soaking gelatine)
• 0 Sauterne Jelly (optional) (For garnish)

Instructions

1. 1Soak the gelatine in cold water for 5 minutes to soften.
2. 2Dissolve the softened gelatine in 2 tablespoons of boiling water. Add powdered sugar and Madeira wine, stirring until the sugar is dissolved.
3. 3Strain the mixture into a bowl. Set the bowl in a larger bowl filled with ice water. Beat the mixture until it thickens slightly (about 5 minutes).
4. 4Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the thickened gelatine mixture. Beat until the mixture is thick enough to hold its shape.
5. 5Pour the mixture into individual molds or a serving dish. Chill in the refrigerator for at least 2 hours, or until set.
6. 6Garnish with Sauterne Jelly (if using) before serving.