Noyeau Cream

Ingredients

• 1-1/2 oz isinglass
• the juice of 2 lemons
• noyeau and pounded sugar to taste
• 1-1/2 pint cream

Instructions

1. Dissolve the isinglass in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely;
2. whisk the cream well, put it into an oiled mould, and set the mould in ice or in a cool place;
3. turn it out, and garnish the dish to taste.