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Velvet Cream with Fraise du Bois
from the kitchen of Sharmagne Leland-St. John
1/2 ounce gelatin
1 gill of water
1/2 pint light sherry
1 lemon peel grated
1 lemon juiced
5 ounces sugar
fresh fraise du bois or strawberries, stemmed
Dissolve half an ounce of gelatin in a gill of water. Add half a
pint of light sherry, grated lemon peel, the lemon juice and the
sugar. Stir over a low burner until the sugar is
thoroughly dissolved. Then strain and cool.
Before it sets
beat into it a pint of cream. Half fill the small molds with the
fraise du bois or chopped strawberries, pour the mixture on top, and
chill until ready to serve.
EDITOR'S NOTE:
This recipe contains alcohol. Please drink responsibly.
Pregnant women should not drink alcohol
Save our Wildlife. Use metal or plastic reusable straws.
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