When I first saw this recipe card, I thought that it was for some sort of beverage. I figured it was a cream soda concoction which I don’t particularly care for. However, after reading through the card, it’s clear this is something far more special. It is a combination of a milk-based gelatine that is mixed with whipped cream and then moulded.
I am curious about the texture of the final product. Since the term ‘mould’ is used, I would like to think that the gelatine will set this into a firm or sem-firm state. I imagine it would be a milk, creamy smooth dessert that appears light and refreshing, but is actually rich and sinful.
Italian Cream Gelatine Dessert
1 pint fresh milk
1/2 pint cream
2/3 package crystal gelatine
1 cup sugar
Soak gelatine in a little water and add 1/2 cup sugar.
Add the remaining 1/2 cup and milk to a pan, heating until milk is scalded. Remove from heat and pour into the gelatine, stirring until dissolved. Refrigerate until set but not fully jellied.
Whip cream, sweetening with a little confectioners sugar and vanilla if desired.
Combine the two mixtures (jelly and whipped cream) and pour into a mould. Refrigerate to get cold.