Cream Ring Mould

Cream Ring Mould © kvalifood.com

Cream ring mould is a classic Danish dessert of whipped cream set with gelatine in a ring mould, flavoured with sherry and chopped almonds. Turned out and served with fresh or canned fruit in the centre.

Ingredients

  • 5–6 gelatine leaves
  • 4 tbsp sherry (or orange juice)
  • 4 dl whipping cream
  • 25–50 g blanched chopped almonds (optional)
  • 1–2 tbsp icing sugar, sifted

Garnish

  • fresh fruit (or canned)

Directions

Make the cream ring

Soak the gelatine leaves in cold water. Whip the cream to soft peaks — it should not be too stiff.

Melt the gelatine and stir it together with the sherry or orange juice. Pour it into the whipped cream while stirring gently. Add the almonds and sweeten to taste with icing sugar.

Mould and chill

Pour the dessert into a ring mould. Refrigerate for ½–1 hour until set.

Serving

Loosen the cream ring with a sharp knife around the edge. Dip the base of the mould in hot water for 3–4 seconds. Turn it out onto a serving plate and garnish with fruit in the centre.

Notes

  • Coffee variation: Add 15 chopped walnut kernels and 1–2 tsp instant coffee powder instead of almonds.
  • Chocolate variation: Add 25–50 g chopped dark chocolate and 25 g finely chopped crystallised ginger instead of almonds.
  • The cream must be whipped to soft peaks — cream that is too stiff gives a grainy texture.
  • The mould should only be dipped briefly in hot water, or the surface will start to melt.