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Wine Cream's picture
  Gelatin 2 Tablespoon (2 Envelopes)
  Dry sherry 1 Cup (16 tbs) (250 Milliliter)
  Sugar 125 Milliliter (1/2 Cup)
  Vanilla 2 Teaspoon (10 Milliliter)
  Salt 1⁄8 Teaspoon (0.5 Milliliter)
  Milk 1 Cup (16 tbs) (250 Milliliter)
  Whipping cream 500 Milliliter (2 Cup)

Soften gelatine in half of the sherry and heat over boiling water until gelatine dissolves.
Remove from heat and stir in remaining sherry, sugar, vanilla and salt.
Cool and stir in the milk.
Mixture may curdle but will not affect the delicate texture.
Chill in a flat pan, stirring occasionally until thickened.
Beat until smooth and fold in the stiffly whipped cream.
Taste for sweetness.
Pour into a rinsed mold and cover with plastic.
Chill several hours or overnight.
Unmold and garnish with candied fruits.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2773 Calories from Fat 1610

% Daily Value*

Total Fat 179 g275.1%

Saturated Fat 118.5 g592.5%

Trans Fat 0 g

Cholesterol 736.9 mg245.6%

Sodium 2118.4 mg88.3%

Total Carbohydrates 192 g63.9%

Dietary Fiber 0 g

Sugars 166.6 g

Protein 33 g65.9%

Vitamin A 4.6% Vitamin C

Calcium 56% Iron 2.4%

*Based on a 2000 Calorie diet

Wine Cream Recipe