Hartshorn Jelly. Recipe

Hartshorn Jelly Recipe

Hartshorn Jelly is a classic dessert that dates back to the 18th century. It was popular during the Georgian era and was a delicacy enjoyed by the upper classes. Traditionally made with hartshorn shavings (a byproduct of deer and other animal horns), this jelly was known for its smooth texture and sweet flavor.

Fun Facts:

1. Hartshorn, also known as "hart's horn," was believed to have medicinal properties and was commonly used as a leavening agent in baking before the development of modern baking powder.

2. The use of hartshorn in culinary preparations goes back centuries. It has been found in recipes from ancient Roman times and was commonly used in European cuisine until the 19th century.

Now, let's jump into the recipe:

- ½ pound of hartshorn shavings
- 2 quarts of water
- ½ pint of sherry wine
- ¼ pound of white sugar
- 2 egg whites, whisked to a froth
- Juice of 3 lemons
- Optional: a pinch of saffron for a deeper color


1. In a large saucepan, combine the hartshorn shavings and water. Place it over a gentle fire and boil until the mixture becomes thick enough to hang about a spoon. This may take some time, so be patient and keep stirring occasionally to prevent the mixture from burning.

2. Once the mixture has thickened, strain it into a clean saucepan to remove any impurities or undissolved shavings.

3. Add the sherry wine and white sugar to the strained mixture. Stir it gently to ensure the sugar dissolves completely.

4. In a separate bowl, whisk the egg whites until they form a froth. Add the frothy egg whites to the pan and continue stirring to clear the mixture. This will help remove any remaining impurities and make the jelly crystal clear.

5. Allow the mixture to boil for about four to five minutes, stirring continuously. This will ensure the flavors meld together and the mixture thickens further.

6. After the jelly has simmered for a few minutes, add the juice of three lemons. Stir everything together to incorporate the flavors.

7. Once the jelly has curdled and thickened to your desired consistency, strain it through a fine-mesh sieve to remove any solid particles. This will result in a smooth and velvety texture.

8. If you prefer a deeper color in your jelly than what the wine provides, add a pinch of saffron to the mixture. Allow it to boil for a few more minutes to infuse the color before straining it again.

9. Finally, pour the strained jelly into a mold of your choice and refrigerate it for at least a few hours, or until fully set.

Serve the Hartshorn Jelly chilled, either on its own or with a dollop of whipped cream or fresh fruits.

Similar Recipe Dishes:

1. Blancmange: Blancmange is a traditional dessert made with milk or cream, sugar, and a thickening agent like cornstarch or gelatin. It is flavored with ingredients such as almonds, vanilla, rosewater, or fruit puree. Like Hartshorn Jelly, it offers a smooth and creamy texture.

2. Panna Cotta: Panna Cotta is an Italian dessert that is also known for its creamy and delicate texture. It is made by simmering cream, sugar, and gelatin together and then allowing it to set until firm. Panna Cotta can be served with various fruit sauces or coulis.

3. Bavarian Cream: Bavarian Cream is a classic French dessert prepared by folding whipped cream or custard into a gelatin mixture. It can be flavored with vanilla, chocolate, coffee, or other extracts. The result is a light and airy dessert that melts in your mouth, much like Hartshorn Jelly.

These desserts reflect the artistry and creativity of past culinary traditions. While Hartshorn Jelly may not be as commonly enjoyed today, it still holds a historical significance and can be a delightful treat for those looking to explore traditional desserts.



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