Add the cream and gelatine to the apple pulp, and beat all well together.
Colour with cochineal, and pour into a wetted mould.
When firm, dip for a second or two into very hot water, and then turn on to a glass dish.
Apple Cream.
- Ingredients—2 lb. of apples.
- ¼ lb. of sugar.
- 1 glass of port wine.
- The rind of a lemon.
- ¼ pint of water.
- ½ pint of cream or milk.
- Cochineal.
Method.—Wash the apples, and cut them into pieces.
Put them into a stewpan with the lemon rind, sugar, wine, and water.
Stew gently until they are quite tender.
Then rub them through a hair sieve, and colour with cochineal.
Boil the cream or milk and add it to the apple pulp.