Spanish Cream
- 1 quart double cream
- 1/3 pound confectioner's sugar
- 1/3 cup brandy
- 1 ounce gelatine (4 tablespoons)
Whip the cream to a froth, add sugar and brandy. Soak gelatine in 1/3 cup cold water, dissolve over hot water, strain slowly into the cream, beating with vigor. Pour into fancy molds, chill.
Submitted by May 31, 2009
15 min
30 min
45 min