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Friday, November 14, 2014
Citrus Cream Pudding
Here’s another recipe from The Whitehouse Cookbook by F. L. Gillette and Hugo Ziemann (1887). It’s called “solid cream” in the cookbook, but I think my title’s more descriptive. I’ve cut the recipe in half because it still makes lots.
2 tablespoons white sugar
Juice and zest of half a lemon or one whole lime
1 tablespoon brandy
2 cups whipping cream
Place sugar in a large bowl. Add citrus juice and zest and brandy, then stir in cream. Beat with a mixer until thick. It won’t really get stiff and glossy as it doesn’t have enough sugar (or any egg whites), but will stay thick in the fridge for several days. Serve in small dishes.
Makes 6-8 servings if you’re using it as a pudding. It also makes a nice filling for layer cakes, and would be good with fresh fruit or dolloped on mincemeat pie as well. Despite the cream, it doesn’t taste that rich, and has just a touch of tartness.