Raspberry Cream

Ingredients

• 3/4 pint milk
• 3/4 pint cream
• 1-1/2 oz isinglass
• raspberry jelly
• sugar to taste
• 2 tablespoonful brandy
• RASPBERRY CREAM MOULD.]

Instructions

1. Boil the milk, cream, and isinglass together for 1/4 hour, or until the latter is melted, and strain it through a hair sieve into a basin.
2. Let it cool a little;
3. then add to it sufficient raspberry jelly, which, when melted, would make 1/3 pint, and stir well till the ingredients are thoroughly mixed.
4. If not sufficiently sweet, add a little pounded sugar with the brandy;
5. whisk the mixture well until nearly cold, put it into a well-oiled mould, and set it in a cool place till perfectly set.
6. Raspberry jam may be substituted for the jelly, but must be melted, and rubbed through a sieve, to free it from seeds: in summer, the juice of the fresh fruit may be used, by slightly mashing it with a wooden spoon, and sprinkling sugar over it; the juice that flows from the fruit should then be used for mixing with the cream.
7. If the colour should not be very good, a few drops of prepared cochineal may be added to improve its appearance.
8. (_See_ coloured plate T1.)