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Puddings and Creams
Plum Cream Sherbet (frozen dessert, using milk, cream, gelatine and canned plums)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 1/2 cups milk
3 tablespoons sugar
1/2 cup cream, beaten stiff
scarlet food coloring
1/2 tablespoons gelatine
1 cup canned plums
dash of salt



Directions

Soak gelatine in 1/2 cup of milk.

Add remaining milk, scalded, with sugar.

Chill.

Drain plums, stone, and fold into the gelatine with whipped cream.

Add salt with food coloring, and freeze.


Notes

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 -- Igor Grabar: Chrysanthemes, 1905.

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