Kate Sheppard was a pioneering feminist who was instrumental in New Zealand being the first country in the world to allow women to vote. She's a beloved and important historical figure here. There's even an image of her on our $10 note! What I didn't know is that she was pretty good at whipping up a dessert and she contributed a recipe for Spanish Cream to a cookbook published in the 1920s.
by fluffychonkycat
1 Comment
Spanish Cream is like a cross between a jelly and a mousse and a custard. It’s not common these days but it’s actually not dissimilar to the sort of custard dessert you can sometimes find in supermarkets with the yogurts. Children would probably enjoy it especially if you added some cocoa powder. The recipe is in the article but here it is typed out. I think the gelatine used might be leaf gelatine?
*Ingredients* 1 quart milk, five eggs, 1/4 lb of sugar, one ounce gelatine, piece of butter the size of a walnut, flavoring of vanilla, lemon or coffee essence
*Method* Soak the gelatine in a cup of water. Boil the milk and dissolve the gelatine in it, stirring it well. Take it off the fire, cool a little and add the sugar and the beaten yolks. Keep stirring and bring it nearly to the boiling point again. Cool and add the flavoring and the whites, beaten stiff. Place in a wet mould and turn out when set.