Italian Cream

Ingredients

• 2 cups Heavy cream (Originally '0.5 Seer thick cream'. Converted to approx 2 cups.)
• 1 cup Whole milk (Originally '1 Pasher fresh milk'. Converted to approx 1 cup.)
• 1 cup Powdered sugar (Originally '0.25 Seer crushed sugar'. Converted to approx 1 cup.)
• 1 1/2 tablespoons Unflavored gelatin (Originally '1.5 Tola Swinborne's gelatin'. Converted to approx 18g or 1.5 tablespoons.)
• 6 teaspoons Orange juice (Strained fresh juice.)
• 4 teaspoons Brandy
• 1/2 lemon Lemon peel (Peel only, no pith.)
• 1 inch Cinnamon stick (Optional.)

Instructions

1. 1In a glass or ceramic bowl, combine the whole milk with the lemon peel and cinnamon stick. Let this mixture soak for 2 hours to infuse the flavors.
2. 2Transfer the infused milk (with spices) to a saucepan. Add the gelatin and place over low heat. Stir constantly until the gelatin is completely dissolved. Remove from heat.
3. 3Strain the warm milk mixture to remove the lemon peel and cinnamon stick. In a separate large bowl, combine the heavy cream, powdered sugar, orange juice, and brandy. Pour the warm gelatin-milk mixture into the cream mixture and stir until thoroughly combined.
4. 4Rinse a decorative mold with cold water (do not dry it). Pour the cream mixture into the wet mold. Place in the refrigerator (or on ice) until firmly set, approximately 4 hours. Once set, unmold onto a serving platter.