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.)
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.