Arrowroot Cream is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of arrowroot, water and milk flavoured with lemon zest and sweetened with sugar htat's thickened to the consistency of cream. The full recipe is presented here and I hope you enjoy this classic British version of: Arrowroot Cream.
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This is a classic recipe for a Victorian version of Arrowroot Cream that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Mix two tablespoonfuls of arrowroot with half a pint of water, let it settle well, and then pour the water off; boil two quarts of milk with the peel of one lemon an a stick of cinnamon, strain it, and pour over the arrowroot, stirring continuously till cold, sweeten to taste. This is an agreeable addition to fruit tarts or preserved fruits.
Whisk together the arrowroot and milk until smooth then set aside to settle for 20 minutes before pouring off the excess water. In the meantime, combine the milk, lemon zest and cinnamon in a pan. Bring to a boil, take off the heat then strain into the arrowroot, whisking constantly as you do so.
Continue stirring the mixture until cold then add sugar, to taste. This can be used as a filling for fruit tarts, or as a replacement to cream for pouring over fruit tarts and preserved fruit.
Arrowroot, 2 tablespoonfuls; milk, 2 quarts; lemon 1 peel; cinnamon 1 stick; sugar, sufficient.