Flemish Cream
A sophisticated historical dessert that bridges the gap between a firm jelly and a rich panna cotta, featuring a delicate balance of textures and flavors. This molded cream dish combines the luxurious richness of heavy cream with the tart sweetness of red currant jelly and a subtle, warming note of brandy. Served chilled and unmolded, it offers a firm yet melting mouthfeel that makes for an elegant and refreshing finish to any meal.
Ingredients
- 1 cup Water (Originally 'half pasher'. Converted to approx 1 cup.)
- 1 1/2 tablespoons Unflavored Gelatin (Originally '1.5 tola isinglass'. Substituted with gelatin for modern usage (approx 14-15g).)
- 1 cup Heavy Cream (Originally 'half pasher thick cream'. Converted to approx 1 cup.)
- 1 teaspoon Brandy
- 2 teaspoons Red Currant Jelly (Use heaping teaspoons.)
More recipes using Heavy cream
Cream Velvet II
A luxurious, historical dessert featuring a delicate sherry-infused gelatin base enriched with rich heavy cream. This "Cream Velvet" combines the brightness of fresh lemon zest with the sophisticated notes of sherry or raisin wine, creating a smooth, molded pudding with a texture somewhere between a mousse and a panna cotta. Served chilled and unmolded, it makes for an elegant, creamy finish to any meal.
Cream Clarence
A sophisticated molded dessert reminiscent of a firm panna cotta, featuring a blend of rich cream and water set with gelatin. The delicate flavor profile is built with almond liqueur, a splash of fresh lemon juice, and a whisper of cinnamon, creating a refreshing and aromatic sweet treat. Historically known as "Cream Clarence," this dish is whisked to incorporate air before being chilled in a mold for an elegant presentation.
Italian Cream
This elegant Victorian-era dessert, known as Italian Cream, combines the richness of heavy cream with the delicate aromatics of citrus and spice. Fresh milk is infused with lemon peel and cinnamon before being set with gelatin and blended with sweet orange juice and a splash of brandy. The result is a sophisticated, molded creamy pudding with a smooth texture and a complex, refreshing flavor profile perfect for ending a special meal.
Apple Jelly Cream
A delightful chilled dessert from the Victorian era that blends the fruity sweetness of apple jelly with the warmth of rum and rich heavy cream. This simple preparation transforms into a luxurious, mousse-like treat when set in molds, offering a creamy texture with a hint of boozy sophistication. Perfect as a light, refreshing finish to a meal, it captures the essence of colonial-era Parsi cuisine.
Instructions
- 1In a saucepan, combine the water and gelatin (or isinglass). Place over low heat (originally 'embers') and stir gently until the gelatin is completely dissolved.
- 2Remove the mixture from the heat. While it is cooling but still liquid, gently mix in the heavy cream and brandy with a light hand to avoid over-agitating.
- 3Once the mixture has cooled down further (but has not yet set), stir in the currant jelly. Pour the mixture into molds that have been rinsed with cold water (wetted).
- 4Place the molds in the refrigerator (originally 'on ice') and leave until firmly set. Once set, unmold onto serving plates.
You Might Also Like
Cream Clarence
A sophisticated molded dessert reminiscent of a firm panna cotta, featuring a blend of rich cream and water set with gelatin. The delicate flavor profile is built with almond liqueur, a splash of fresh lemon juice, and a whisper of cinnamon, creating a refreshing and aromatic sweet treat. Historically known as "Cream Clarence," this dish is whisked to incorporate air before being chilled in a mold for an elegant presentation.
Cream Velvet II
A luxurious, historical dessert featuring a delicate sherry-infused gelatin base enriched with rich heavy cream. This "Cream Velvet" combines the brightness of fresh lemon zest with the sophisticated notes of sherry or raisin wine, creating a smooth, molded pudding with a texture somewhere between a mousse and a panna cotta. Served chilled and unmolded, it makes for an elegant, creamy finish to any meal.
Cream Velvet
This elegant Victorian-era dessert layers diamond-cut sponge cake with rich greengage jam and a luxurious sherry-infused cream custard. The delicate sponge soaks up the aromatic sherry and lemon, while the creamy gelatin mixture sets into a velvety smooth topping that melts in the mouth. Served chilled, this 'Cream Velvet' offers a sophisticated balance of sweet, tart, and creamy textures perfect for a refined finish to any meal.
Apple Jelly Cream
A delightful chilled dessert from the Victorian era that blends the fruity sweetness of apple jelly with the warmth of rum and rich heavy cream. This simple preparation transforms into a luxurious, mousse-like treat when set in molds, offering a creamy texture with a hint of boozy sophistication. Perfect as a light, refreshing finish to a meal, it captures the essence of colonial-era Parsi cuisine.