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Homemade Peach Cream

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  Sugar 1 Cup (16 tbs)
  Sherry 1⁄3 Cup (5.33 tbs)
  Light rum 1⁄4 Cup (4 tbs)
  Eggs 4 , separated
  Lemon 1 , juiced
  Salt 1 Pinch
  Grated nutmeg 1 Pinch
  Plain gelatin 1 Tablespoon
  Sherry 1⁄4 Cup (4 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Peaches 2 , sliced

In the top of a double boiler stir together the sugar, 1/3 cup sherry, rum, egg yolks, lemon juice, salt, and nutmeg.
Cook over boiling water until the consistency of heavy cream, stirring constantly.
Remove from the heat and stir in the gelatin softened in the 1/4 cup sherry.
Stir until dissolved.
Put 1/2 cup of this custard mixture into a blender with the sour cream and peaches.
Blend well, combine with the rest of the custard and chill until the mixture is the consistency of raw egg whites.
Beat the egg whites until they are stiff but not dry and fold into the chilled custard mixture.
Pour into a medium mold and chill at least 4 hours, or until firm.
Garnish with fresh peach slices when serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1680 Calories from Fat 389

% Daily Value*

Total Fat 44 g67.5%

Saturated Fat 19.7 g98.5%

Trans Fat 0 g

Cholesterol 905.7 mg301.9%

Sodium 1100.2 mg45.8%

Total Carbohydrates 255 g85.2%

Dietary Fiber 8 g31.9%

Sugars 234.1 g

Protein 44 g88.4%

Vitamin A 55.3% Vitamin C 113.6%

Calcium 30% Iron 29.7%

*Based on a 2000 Calorie diet

Homemade Peach Cream Recipe