Italian Cream III
This elegant Victorian-era dessert, known as Italian Cream, combines the richness of heavy cream with the delicate tartness of lemon and raspberry. A classic molded pudding, it features a smooth, gelatin-set texture that melts in the mouth, infused with citrus zest and sweet raspberry syrup. Perfect for a sophisticated dinner party, it offers a refreshing yet indulgent finish to any meal.
Ingredients
- 2 cups Heavy cream (Originally '0.5 seer'. Converted to approx 2 cups (1 pint).)
- 2 cups Powdered sugar (Originally '0.5 seer'. Converted to approx 2 cups. Adjust to taste as original recipe is quite sweet.)
- 1 1/2 tablespoons Unflavored gelatin (Originally '1.5 tolas'. Converted to approx 17.5g.)
- 1 cup Water (Originally 'pasher' (1/4 seer).)
- 1 teaspoon Lemon juice (Strained.)
- 1 whole Lemon zest (Peel of 1 lemon.)
- 2 tablespoons Raspberry syrup (Originally '6 small spoons'.)
- 2 drops Red food coloring (Originally 'ice cream color'.)
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Instructions
- 1In a saucepan, combine the gelatin and water. Place over low heat and stir until the gelatin is completely dissolved. Remove from heat and stir in the raspberry syrup and strained lemon juice.
- 2In a separate saucepan, combine the heavy cream and lemon peel. Warm gently over low heat just until the cream is warm and the peel releases its oils (do not boil). Remove from heat.
- 3Immediately pour the warm cream mixture slowly into the gelatin mixture, stirring constantly to combine. Remove the lemon peel if desired, or leave for stronger flavor (original recipe implies leaving it in during mixing).
- 4Add the powdered sugar and a few drops of red food coloring to the mixture. Whisk thoroughly for a few minutes until the sugar is fully dissolved and the mixture is smooth.
- 5Pour the mixture into a wet mold (rinsing the mold with cold water helps release the pudding later). Place in the refrigerator (or on ice) until firmly set, approximately 4 hours.
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