Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Chocolate Cream

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Chocolate Cream' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain). Measures and oven temperatures modernized. Naturally gluten-free as published; distinct from Chocolate Mousse already in the pool — this one is cornstarch-set and molded, with no cream whipped in.

A molded chocolate cornstarch pudding, lightened with beaten egg whites and chilled until it holds its shape. Richer than a blancmange, softer than a mousse — and it predates both reputations.

Category: DessertsServes: 6Time: 35 minComplexity: 3/5

Why this complexity: Needs to chill until set in a mold; Chocolate is melted separately and must be perfectly smooth.

Ingredients

2 cups milk, divided (1/3 cup cold, the rest scalded)
5 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 1/2 ounces unsweetened chocolate (1 1/2 squares)
3 tablespoons hot water
3 large egg whites, beaten stiff
1 teaspoon vanilla extract
Cream, for serving

Method

Mix the cornstarch, sugar, and salt. Stir in the cold milk until smooth, then add the scalded milk.
Cook over hot water (a double boiler) for 10 minutes, stirring constantly until thickened.
Melt the chocolate, add the hot water, and stir until perfectly smooth. Stir it into the cooked mixture.
Fold in the stiffly beaten egg whites and the vanilla.
Pour into a mold rinsed in cold water and chill until firm, at least 3 hours.
Unmold and serve with cream.

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