Italian Cream Dessert Vintage Recipe Card

When I first saw this recipe card, I thought that it was for some sort of beverage. I figured it was a cream soda concoction which I don’t particularly care for. However, after reading through the card, it’s clear this is something far more special. It is a combination of a milk-based gelatine that is mixed with whipped cream and then moulded.

I am curious about the texture of the final product. Since the term ‘mould’ is used, I would like to think that the gelatine will set this into a firm or sem-firm state. I imagine it would be a milk, creamy smooth dessert that appears light and refreshing, but is actually rich and sinful.

Italian Cream Gelatine Dessert

1 pint fresh milk
1/2 pint cream
2/3 package crystal gelatine
1 cup sugar

Soak gelatine in a little water and add 1/2 cup sugar.

Add the remaining 1/2 cup and milk to a pan, heating until milk is scalded. Remove from heat and pour into the gelatine, stirring until dissolved. Refrigerate until set but not fully jellied.

Whip cream, sweetening with a little confectioners sugar and vanilla if desired.

Combine the two mixtures (jelly and whipped cream) and pour into a mould. Refrigerate to get cold.



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3 comments

  1. This sounds a a lot like a favorite dessert in my family called Swedish cream that we eat with raspberries over the top. It’s always made for special occasions.

  2. This dessert sounds amazing. I love making creamy desserts like this. I can’t help but love anything Italian these days since I studied there for a semester. I have to admit too that I like the fact that the recipe is written in cursive. I thought I was the only person on the planet who still used cursive. I will have to try this recipe soon though it won’t help in my weight loss goals.

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