Roman Cream
1 quart of milk. 10 ounces of sugar. 1 1/2 ounces of gelatine--good weight. Piece of stick cinnamon. 1 cupful of thick cream. 12 yolks of eggs. 1 cupful of curacao, or Madeira wine.
Set the milk over the fire and put in a piece of thick cinnamon, the sugar and gelatine and stir till the gelatine is all dissolved. Beat the yolks light and pour the milk just about at the boiling point to them. Set on the fire again for a minute but do not let it boil. Strain into a freezer set in ice water. When nearly cold enough to set whip the cupful of cream and beat it in and add the curacao. This is a fine dusky yellow cream light and spongy, that falls apart in the saucers of its own weight.
The particular touch about all of these creams is the getting along with the smallest possible quantity of gelatine. They are quite another thing and are not really good when made firm and tough with it. The object of the gelatine is to give consistency enough to the milk to allow it to become spongy when beaten like whipped cream. This also necessitates the creams being served very cold, a point on which their excellence also greatly depends.