Strawberry Cream
This elegant Victorian-era dessert combines the sweetness of strawberry syrup with rich whipped cream for a light, airy texture similar to a Bavarian cream. The delicate pink mold is set with gelatin and brightened with fresh lemon juice, making it a refreshing centerpiece for any gathering. Serve chilled, perhaps garnished with fresh berries, for a sophisticated finish to a meal.
Ingredients
- 2 cups Strawberry syrup (Originally '1 pint'. Can substitute with raspberry syrup.)
- 1 cup Heavy cream (Originally '0.5 seer' (approx 1 cup).)
- 1/2 cup Granulated sugar (Originally '0.25 seer' (approx 1/2 cup).)
- 1 ounce Unflavored gelatin (Originally '2.5 tola isinglass'. Substituted with approx. 4 envelopes (3 tbsp) of modern gelatin.)
- 1 cup Water (Originally '0.5 seer' (approx 1 cup).)
- 2 whole Lemons (Juice and peel (zest strips) required.)
- 2 drops Red food coloring (Optional, for color.)
Instructions
- 1Peel the lemons into strips (avoiding the white pith) and juice them. In a saucepan, combine the sugar, gelatin, lemon juice, lemon peel strips, and water.
- 2Place the saucepan over low heat. Stir constantly with a wooden spoon until the sugar and gelatin are completely dissolved. Do not let it boil vigorously. Remove from heat, discard the lemon peel strips, and pour the liquid into a mixing bowl.
- 3Stir the strawberry syrup into the warm gelatin mixture until well combined. Allow it to cool slightly but not set.
- 4In a separate bowl, whip the heavy cream until it holds soft peaks. Gradually fold the cooled syrup mixture into the whipped cream until fully incorporated. Add food coloring if a deeper pink color is desired.
- 5Rinse a mold with cold water (leave it wet). Pour the cream mixture into the mold and cover. Refrigerate for at least 4 hours, or until firmly set.
- 6To serve, dip the outside of the mold briefly into warm water to loosen the edges. Immediately invert onto a serving plate to release the cream.
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