Strawberry Bohemian Cream

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Strawberries in my fridge sent me searching for a new recipe. I found one for Bohemian cream that could be flavored with this fruit in my 1877 cookbook.

Slice a pound of strawberries in about ¼ cup of water and cook them, simmering, for several minutes. While it simmers, stir a packet of gelatine into hot water and allow it to stand 5 minutes.

Strain the strawberries, reserving the liquid. Stir in ½ cup sugar and the dissolved gelatine. Chill.

Stir a packet of gelatine into hot water and allow it to stand 5 minutes. (This is additional gelatine. The first was used in the strawberries.)

Gently boil 1 cup of whipping cream and 1 tablespoon of sugar. Remove from heat. Add 1 teaspoon vanilla and the gelatine. While this custard cools, beat 4 egg yolks. When cool, stir the yolks into the custard.

Whip 1 cup of whipping cream until set but not stiff. Gently stir the whipped cream into the custard.

Gently add the whipped cream mixture to the chilled strawberries. Pour into mold or individual serving dishes.

Tip: You can line a mold with plastic wrap for easy removal of the chilled Strawberry Bohemian Cream.  

Delicious! Smooth and creamy with a lovely strawberry flavor. A light dessert that hits the spot. The amount of sweetness was perfect. I’ll make this again.

-Sandra Merville Hart

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.