Reference > Farmer's Cookbook > COLD DESSERTS > Ivory Cream
  Fruit Cream Pudding à I’Adrea  

Ivory Cream

3/4 tablespoon granulated gelatine
4 tablespoons powdered sugar
1 tablespoon cold water

2 tablespoons boiling water
3 tablespoons Madeira wine
3 cups cream

Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a bowl, set in pan of ice-water, and beat until mixture thickens slightly. Add to mixture whip from cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with Sauterne Jelly.

  Fruit Cream Pudding à I’Adrea  

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