PEACH CREAM

Wairarapa Times-Age, 1 August 1939, Page 10

PEACH CREAM

A DAINTY DISH. Take 1 large tin peach, 2 egg-yolks, ?-pint milk, 4-lemon. U gills cream. ;]oz gelantine, 4 -pint peach syrup, 3oz castor sugar, a few glace cherries and angelica for decorating the mould 1pint packet lemon jelly. 14 gills hot water. Dissolve the jelly crystals in hot water, and when cold,pour a thin layer of it in the bottom of a plain mould and leave it to set. Decorate the mould with cherries, angelica, and pieces of peach, first dipping each in some jelly. When these decorations are set cover them with jelly and leave them to set again. Meanwhile, beat the egg-yolks heat the milk, and add it to, them, then cook the custard in a jug in a saucepan of hot water, or in the top of a double boiler, until it thickens. Be careful not to let it curdle, and keep it well stirred. When ready turn it into a basin to cool. Rub the peaches through a sieve, add the castor sugar and strained lemon juice. Whip the cream until thick, stir in the peach pulp and the custard. Strain in the gelatine dissolved in the peach syrup, leave it until it begins to thicken, then turn the mixture into the prepared mould. When set, unmould and serve chopped jelly round the cream.