Ivory Cream
A dish built around granulated gelatine and powdered sugar.
contains dairycontains alcohol
Ingredients
US
Metric
- 11 ml granulated gelatine
- 15 ml cold water
- 30 ml boiling water
- 710 ml cream
- 59 ml powdered sugar
- 44 ml Madeira wine
Make it lactose-friendly
- 3 cups cream → lactose-free cream or coconut cream
Steps
- Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a bowl, set in pan of ice-water, and beat until mixture thickens slightly. Add to mixture whip from cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with Sauterne Jelly.
Nutrition (estimated, per serving)
| Calories | 507 |
|---|---|
| Protein | 7.1 g |
| Fat | 45.8 g |
| Carbs | 18.8 g |
| Fiber | 0.0 g |
| Sodium | 173 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States