A creamy, sherry-flavoured dessert, Velvet Cream is easy to make and tastes marvellous. Either serve it on its own or with fresh fruit for a delicious ending to meal.
1 teaspoon butter
1 oz. gelatine dissolved in
4 tablespoons hot water
2 oz. castor sugar
2 fl. oz. sweet sherry juice of 1 lemon 12 fl. oz. double cream , stiffly whipped
Using the teaspoon of butter, grease a l-J-pint mould and set aside.
Place the dissolved gelatine in a medium-sized saucepan. Stir in the sugar and set the pan over moderate heat. Stir until the sugar has dissolved. Stir in the sherry and lemon juice.
Remove the pan from the heat and fold in the cream. Pour the mixture into the mould. Set aside to cool to room temperature. Chill the mould in the refrigerator for 2 hours or until the cream has set.
To unmould the cream, run a sharp knife around the edge of the mould to loosen the sides. Quickly dip the bottom of the mould in hot water. Place an in-verted serving plate over the top of the mould and reverse the two. The cream should slide out easily.
Serve at once.