Home › Recipes › Gelatine in Cream

Gelatine in Cream

It is reckoned quite a trick too, to put gelatine in your milk or boiled custard and gelatine is nice enough as far as that goes, but somehow, Johnny, I find myself always letting it alone, though I don't know what I might do in competition with others. Gelatine gives body to the milk and makes it so it can be beaten up more light and frothy and the cream with gelatine in will not melt down so quickly. It is a good enough rule to use gelatine in milk and white of eggs in water ices, punches and so forth. The effect of both articles is about the same, but gelatine is the most trouble. But you have to be very careful about the quantity of gelatine used for if you don't look out it will set your cream like blanc--mange or jelly. One ounce to three quarts is the highest you can use, and it must be well dissolved in warm milk before putting in.