Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Puddings and Creams
Italian Cream/Crema Italiana (using milk, gelatine, eggs and almond extract)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version


1 pint milk
3 tablespoons sugar
1 package gelatine
3 egg whites, beaten stiff
3 egg yolks
pinch of salt
1 teaspoon almond extract

Maraschino Sauce
1 cup cream, whipped
1/4 cup powdered sugar
3 tablespoons maraschino liqueur


Dissolve gelatine in a little cold milk.

Combine milk, egg yolks, sugar and salt in the top of a double boiler, and cook until custard is thick enough to coat a spoon.

Add gelatine, and cook until thick; cool.

Fold egg whites into cold custard with flavoring, and pour into sherbet glasses to set.

Serve covered with maraschino sauce, and topped with a maraschino cherry.

Serves 4.

Maraschino Sauce

Place the bowl containing cream over a bowl of chopped ice, add maraschino liqueur and beat, adding sugar gradually until it becomes a thick froth.

Note: One tablespoonful of rum may be used instead of the maraschino liqueur, if preferred.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Charles Camoion: La fille au chat, 1904.

Back to main list