Cream Barberry

Ingredients

• 1 cup Heavy cream (Originally '0.5 Sher' (approx 250ml). Use full-fat heavy cream.)
• 1 1/4 cups Barberry jelly (Originally '25 Tolas' (approx 290g). If unavailable, red currant or cranberry jelly can be substituted.)
• 1 1/2 tablespoons Unflavored gelatin powder (Originally '1.5 Tolas isinglass'. Substituted with gelatin for modern convenience. This amount creates a firm, historical-style set.)
• 2 tablespoons Powdered sugar (Or to taste. Adjust based on the sweetness of the jelly.)
• 2 drops Red food coloring (Optional, to enhance the pink color.)

Instructions

1. 1In a heavy-bottomed saucepan (originally a tinned vessel), combine the heavy cream, barberry jelly, and gelatin powder.
2. 2Place the saucepan over low heat. Stir continuously with a wooden spoon until the jelly melts completely and the gelatin is fully dissolved. Do not let the mixture come to a rolling boil.
3. 3Remove the mixture from the heat. Stir in the food coloring (if using) and taste the mixture. Add powdered sugar as needed to reach your desired sweetness level.
4. 4Rinse a mold with cold water (do not dry it; this helps with unmolding). Pour the mixture into the wet mold. Place in the refrigerator (originally packed in ice) for at least 4 hours until firmly set.