Juliet’s favorite dessert

• 1 tsp gingyr juice (from 1 1/4″ fresh gingyr grated)
• 1/2 tsp saffron threads
• 1 2/3 cup whole milk
• 2/3 cup heavy cream
• 1 1/2 cup calf’s foot jelly
• 6 tsp sugar
• optional garnish: berries
  

Wrap grated gingyr in muslin cloth then squeeze until 1 tsp juice (discard pulp.) Soak half of saffron in 1/4 cup milk for 5 minutes. Add rest of milk, cream, calf’s foot jelly, sugar, then saffron-infused milk in a saucepan. Cook on medium heat, stirring until the sugar dissolves. Then cook an additional 4-1/2 minutes, being careful not to let it burn. Stir in gingyr juice then simmer 2 more minutes. Put equal amounts of remaining saffron into bottom of 4 molds. Pour liquid through a muslin cloth into a jug and let cool to room temperature. Pour into molds then chill in cold pantry for about 3 hours to set. Before serving, dip molds in boiling water to 30-60 seconds, then roll molds between hands to loosen cooked cream from sides. Turn out onto plates and serve with berries if desired.

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Non-Damensea Equivalents

• gingyr = ginger
• cooked cream = panna cotta
• 1 1/2 cups calf’s foot jelly = 2 1/4 tsp powdered gelatin
• cold pantry = refrigerator
  

During the Regency, only the affluent could afford jellied dishes since it was labor intensive to produce gelatin. Read this fascinating article about using gelatin during the Regency. And read this one about the actual process of making calf’s foot jelly—a 2-day process.

Did you know flummery and blancmange are similar to panna cotta?