fresh lemon jelly
glace cherries (optional)
angelica (optional)
3 tbls water
2 tsp gelatine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 tbls sherry or a few drops vanilla essence
250 ml (8 fl oz) double cream (heavy cream)
250 ml single cream
glace cherries (optional)
angelica (optional)
3 tbls water
2 tsp gelatine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 tbls sherry or a few drops vanilla essence
250 ml (8 fl oz) double cream (heavy cream)
250 ml single cream
method
1. If the velvet cream is to be set in a mould, line a 750 ml mould with some of the jelly.
2. Cut the cherries into quarters and the angelica into leaf shapes and decorate the mould as described on p422.
3. Chill the remaining jelly and use to decorate the mould.
4. To make the cream, put the water into a heatproof container, sprinkle in the gelatine and leave to soften.
5. Stand the container in a pan of hot water and stir until the gelatine dissolves.
6. Add the sugar and sherry or vanilla essence, and stir until the sugar dissolves completely. Put to one side.
7. Put the double and single cream into a bowl and whip lightly.
8. Fold the flavoured gelatine into the cream and pour carefully into the prepared mould.
9. Leave to set for about 2 hours.
2. Cut the cherries into quarters and the angelica into leaf shapes and decorate the mould as described on p422.
3. Chill the remaining jelly and use to decorate the mould.
4. To make the cream, put the water into a heatproof container, sprinkle in the gelatine and leave to soften.
5. Stand the container in a pan of hot water and stir until the gelatine dissolves.
6. Add the sugar and sherry or vanilla essence, and stir until the sugar dissolves completely. Put to one side.
7. Put the double and single cream into a bowl and whip lightly.
8. Fold the flavoured gelatine into the cream and pour carefully into the prepared mould.
9. Leave to set for about 2 hours.
serving amount
serves 4
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