Spanish Cream

Spanish Cream. An old family recipe much like panna cotta or blancmange but more mousse like in texture. Serve with whipped cream & berries or in a trifle, especially when using angel food cake.

Spanish Cream

Today dear ol’ Mom makes a guest chef appearance on the blog. Spanish Cream is a recipe that has been in our family for decades and had been made hundreds of times I’m sure.

This particular dessert was served after Easter lunch and often appears as a light dessert at Meb’s table after a heavy meal.

Fresh ripe perfect strawberries are great to serve with Spanish Cream when in season.

We basically top this with any fresh or frozen berries that we have on hand.

Use frozen berries to top if you like; as in the photos.

It is also easily adapted for dieters or diabetics by using a sugar substitute and possibly low fat milk.

I also use this recipe as a part of a simple trifle. I do this by layering it with cake slices and fresh fruit, then topping the whole thing with whipped cream.

Spanish Cream

Prefer something lemon instead? If you are a real lemon lover like me, I’ve put together a countdown of our Top 50 Lemon Recipes from over a decade on Rock Recipes.

Best Lemon Recipes

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Updated November 2019.

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Yield: 6 servings

Spanish Cream

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Spanish Cream. An old family recipe much like panna cotta or blancmange but more mousse like in texture. Serve with whipped cream & berries or in a trifle, especially when using angel food cake.

Print

Ingredients

• 1 tbsp gelatin powder, 1 envelope or 3 sheets
• ½ cup milk
• 1 ½ cups milk
• 2 egg yolks
• 1/3 cup sugar
• ¼ tsp salt
• ½ tsp vanilla extract
• 2 egg whites
• 1 cup whipping cream

Instructions

1. Stir gelatin in the 1/2 cup milk and set aside to soften for 10 minutes.
2. In a double boiler heat the other 1 1/2 cups milk to scalding.
3. In a medium sized bowl, whisk together the egg yolks. Slowly pour in the scalded milk, whisking continuously.
4. Return the mixture to the double boiler and add the sugar and salt.
5. Continue to cook until the mixture thickens very slightly and coats the back of a metal spoon. i.e. a finger drawn across a spoon that has been dipped into the mixture leaves a distinct line.
6. Remove from heat and stir in the softened gelatin and the vanilla extract.
7. Stir until the gelatin is dissolved. Chill in the refrigerator, stirring occasionally until the gelatin becomes partly set.
8. Whip the egg whites to firm peaks and fold the partly partly set gelatin mixture through the whipped egg whites until well combined.
9. Pour into the serving dish or into individual serving dishes and allow to set completely for a couple of hours or overnight.
10. Top with whipped cream and your favourite fresh or frozen fruit. Makes a very nice filling between cake layers with fruit for a trifle as well, especially when using angel food cake.

Notes

Calorie count is based upon using white sugar in the recipe.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Anchor Hocking 77898 Large Trifle/Fruit Bowl, Glass
• 
  KitchenAid KHM512ER 5-Speed Hand Mixer, Empire Red
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

6

Serving Size

6 servings
Amount Per Serving Calories 248Total Fat 17gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 113mgSodium 173mgCarbohydrates 16gFiber 0gSugar 12gProtein 7g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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