French Cream
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- L milk
- g sugar
- count eggs
- sheets isinglass (leaf gelatin)
- vanilla or lemon zest
Instructions
- Mix sugar with the eggs, add milk gradually, then the gelatin.
- Cook, stirring in one direction, until it thickens and coats the spoon; remove.
- Pour into a greased ring mold and set in ice (summer) or cold water (winter) to set.
- Unmold onto a folded napkin. Boil doubtful milk beforehand or add an extra gelatin sheet.