Strawberry Cream II
This luxurious Victorian-era dessert combines the richness of heavy cream with the sweet, concentrated flavor of strawberry jam to create a firm, molded pudding similar to a Bavarian cream. The texture is uniquely enhanced by finely ground almonds and a hint of lemon juice, balancing the sweetness with a delicate nuttiness and tang. Served chilled and unmolded, this elegant pink treat makes for a stunning centerpiece that is both comforting and sophisticated.
Ingredients
- 8 ounces Heavy cream (Originally '0.5 Ratal'. Converted to modern weight (approx 1 cup).)
- 8 ounces Strawberry jam (Originally '0.5 Ratal'. Converted to modern weight (approx 3/4 cup).)
- 1 ounce Almonds (Originally '2.5 Tola'. Blanched and finely ground.)
- 1 ounce Unflavored gelatin (Originally '2.5 Tola'. This creates a very firm set typical of the era. For a softer modern texture, you may reduce to 0.5 ounce (approx 2 packets).)
- 2 tablespoons Powdered sugar (Originally '2 dessertspoons'. Converted to tablespoons.)
- 1 teaspoon Lemon juice (Strained.)
- 2 drops Red food coloring (Or as needed for desired pink color.)
- 1 cup Boiling water (Originally '1 pasher' (approx 250ml).)
Instructions
- 1Blanch the almonds to remove their skins, then grind them into a very fine paste or powder.
- 2Place the gelatin in a heat-proof bowl. Pour the boiling water over it and stir continuously with a wooden spoon until the gelatin is completely dissolved. Strain the mixture through a fine muslin cloth or sieve into a clean bowl to ensure it is perfectly smooth.
- 3Add the prepared almond paste, powdered sugar, and strained lemon juice to the warm gelatin mixture. Stir well to combine.
- 4In a separate bowl, beat the strawberry jam thoroughly with a spoon until it becomes smooth and syrup-like, ensuring there are no lumps. Gently fold the smoothed jam into the gelatin mixture. Then, carefully fold in the heavy cream, mixing gently to ensure the liquids do not separate. Add food coloring until a pleasing bright pink color is achieved.
- 5Pour the mixture into an enamel mold or decorative bowl. Cover the top with a saucer or plastic wrap. Refrigerate for at least 4 hours (or use the traditional method of packing the mold in crushed ice and salt) until the cream is set firm.
- 6Once firmly set, prepare a vessel with warm water. Dip the bottom of the mold into the warm water for just a moment (ensure water does not go over the rim). Immediately lift it out, wipe the outside dry, and invert the mold onto a serving plate to release the cream intact.
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