_French Chef_
A dish — crême aux fruits and box gelatine or 1 tablespoon granulated gelatine carry it.
contains dairycontains eggs
Ingredients
US
Metric
- Crême aux Fruits
- ¼ box gelatine or 1 tablespoon granulated gelatine
- 60 ml cold water
- 60 ml scalded milk
- 120 ml sugar
- Whites 2 eggs
- 240 ml thick cream
- 80 ml milk
- 80 ml cooked prunes (cut in pieces)
- 80 ml chopped figs
Make it lactose-friendly
- ¼ cup scalded milk → lactose-free milk, oat milk, or almond milk
- ½ pint thick cream → lactose-free cream or coconut cream
- ⅓ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Soak gelatine in cold water, dissolve in scalded milk, and add sugar. Strain in pan set in ice-water, stir constantly, and when it begins to thicken add whites of eggs beaten stiff, cream (diluted with milk and beaten), prunes, and figs. Mould and chill.
Nutrition (estimated, per serving)
| Calories | 437 |
|---|---|
| Protein | 5.1 g |
| Fat | 17.0 g |
| Carbs | 69.9 g |
| Fiber | 2.7 g |
| Sodium | 87 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States