Strawberry Cream Recipe

Dissolve an ounce of Nelson's Gelatine, previously soaked in a gill of

cold water, in a pint of hot milk. When it is so nearly cold as to be on

the point of setting, add half-a-pint of strawberry syrup, and

sufficient rose colouring to make it a delicate pink; whisk the cream

until it is light and frothy, stir in lightly a gill of whipped cream,

then mould it.



A good syrup can be made for this cream by putting half-a-pound of

strawberry and half-a-pound of raspberry jam into half-a-pint of boiling

water, and, after having well stirred it, rubbing it through a fine

sieve. The syrup should not be too sweet, and the addition of the juice

of one or two lemons, or a little citric acid, will be an advantage.



Creams, which have cochineal colouring in them, should not be put into

tin moulds, as this metal turns them of a mauve shade. Breton's Rose

Colouring is recommended, because it is prepared from vegetables, and is

free from acid.

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