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Feb 17th, 2012:
Bread Cheesecake

Jellies and Creams



Apricot Charlotte

Method; Cut up some of the apricots and arrange at the bottom of the mould and pour over a little jelly. When set, butter the sides of the mould and line with the biscuits, which have been split in half. Take the apricots and boil a little of the syrup, then rub through a metal sieve, thee should be half a pint when finished. Melt the gelatine in quarter of a pint of water, dissolve in it the sugar and strain into the apricot mixture. When nearly cold add the cream which has been whipped.

Marbled Blancmange

Method; Mix the cornflour and sugar together, moisten with cold milk, pour over the remainder of the milk boiling, put back in the pan and boil for three minutes. Meanwhile, put the cocoa essence with the same quantity of sugar into a pan with enough milk just to moisten it, warm and pour into the pan containing the white mixture, stir lightly, then pour into a wetted mould; turn out when cold. Note a little cochineal may be mixed with a tablespoonful of milk and stirred in lightly to the white blancmange to give a pink decoration.

Bavarian Cream

Method; Whip up the yolks of the eggs with the sugar and the milk, pour back into the pan, stand inside another saucepan of boiling water and stir until it coats the spoon. Dip the gelatine in cold water, then put it in the custard, keep it warm until it is dissolved. Put the cream into the basin and whip from side to side of the bowl with a whisk. As the froth rises skim it off and put it on a hair sieve to drain. When you have as much froth as you can get, measure half a pint of the custard into the bowl. When it commences to thick, stir in the cream and sherry quickly; pour into a mould, sat aside until firm, dip in warm water and turn out quickly.

Charlotte Russe

Method; Pour into the bottom of a mould about one third of an inch of jelly; arrange around the edge a row of cherries and place in a cool place to set. Butter the sides of the mould and arrange round the sides the biscuits, which must be first divided and trimmed. Dissolve the gelatine into in a quarter pint of water and add it to milk and sugar, whip up the cream, add it the gelatine, and when nearly cold pour into the prepared mould. When set dip in warm water and turn out quickly.

Chartreuse of Oranges

Picture of Chartreuse of Oranges

Method; Peel and divide up four of the oranges, split each segment lengthwise and dip into the orange jelly. Arrange some of the segments in a star pattern at the bottom of a plain mould and pour over a little jelly. When set, arrange the remaining segments around the side of the mould, having dipped each into the jelly first and placing the cut side to the mould. Meanwhile put the juice and grated rind of two oranges into a saucepan with water, gelatine and sugar, and warm to dissolve the gelatine. Beat up the cream until nearly stiff, then strain the gelatine etc. into it, stir well and when cold, but not set, pour into a the prepared mould. When firm, dip into warm water and turn out quickly of to lace paper. The dish may be garnished with chopped jelly.

Italian Cream

Method; Whip the cream quite stiff, add the sugar and sherry, stir together with a whisk and pour into a perforated mould liner with wetted muslin. Allow to drain in a cool place for twelve hours, then turn out and serve at once.
Note. This cream requires great care in making, but is very delicious.

Pistachio Cream

Method; Drop the kernels into boiling water for a few minutes which contains the dust of carbonate of soda, remove the skins and mince very finely. Dissolve the gelatine and sugar in the lemon juice and water, whip up the cream until stiff, strain in the gelatine and lemon juice and add one and a half ounces of pistachio kernels, allow this to stand until nearly set, stirring occasionally. Pour into a wetted china mould, when firm turn out and dust all over with the remaining pistachio kernels.

Swiss cream

Method; Beat up the yolks, add to them the sugar, the milk boiling, pour this back into the custard pan or jug and stand it in boiling water, stirring the custard until it coats the spoon, add the juice and the ginger syrup. Whip the cream until stiff, then add it to the custard when nearly cold, then allow this to stand until it is almost set, and then stir in the ginger cut into pieces to suit personal taste and pour into a wetted mould. Dip the mould in warm water to remove.

Apple Jelly

Method; Peel and core the apples, put them in a pan with sugar and half the water, stew until soft and then rub through a wire sieve. Dissolve the geletine in the other quarter pint of water, strain the apples, add the cochineal. Pour the mixture into a mould decorated with angelica; when set dip in warm water and turn out, serve with whipped cream.

Aspic Jelly

Method; Beat the whites and shells of the eggs together in a few tablespoonful of stock, Peel off the lemon rind as thinly as possible. Place with the rest of the ingredients into a saucepan, whisk gently until the mixture boils, remove the whisk and allow it to boil well up to the top of the saucepan, remove from the heat cover and allow to stand for ten minutes; place a linen cloth over a hair sieve, then pour a little hot water thorough followed by the jelly. If not clear, repeat until it is clear and carefully remove all fat from the stock before use.

Cider Jelly

Method; Put all the ingredients, except the cider, into a saucepan; beat up the eggs slightly with a little water, set the pan over a gentle heat and stir until boiling. Allow the thick white scum to rise to the top of the pan, cover and allow to stand for ten minutes. Pass one quart of boiling water through the jelly bag or towel, then the jelly. Add the cider, Pour into a mould and when set garnish with puree of apples and whipped cream, which has been sweeten and flavoured to taste.
An alternate method is to put into a border mould with the puree in the centre and cover with cream.

Lemon Jelly

Method; Cut of the rind as thinly as possible, put this into a saucepan with the water, sugar, lemon juice, cloves, cinnamon and gelatine, beat the whites of the eggs with a quarter of a pint of water and add to the other ingredient, whisk gently until it boils, allow it to boil up to the top of the pan, draw on one side cover and allow to stand for ten minutes. Pour through a linen cloth which has been placed over a sieve, a quart of boiling water, then the jelly, and then pour into a mould. A pretty way of decorating this is to sprinkle into the jelly while it is setting a few minced pistachio nuts. When set dip into warm water and turn out quickly.

Maraschino Jelly

Method; Put all the ingredients except the maraschino and the silver leaf into a saucepan, first crushing the shells of the eggs and beating them with the whites and a little of the water. Put the pan over a gentle heat and stir until it comes to a boil, then let it continue until it almost reaches the top of the pan. Then remove from the heat and allow to stand for ten minutes. Pass through the jelly bag or linen towel plenty of hot water to ensure it is clean, then pour the jelly through two or three times or until it its clean, then add the maraschino. Put an inch of jelly into the mould, break up the little silver leaf and sprinkle into the jelly, when this is set, pour in another inch of the jelly [cold but not set] and allow this to set. Take about three tablespoonful of jelly and whip into a white froth and pour into the mould. When this is set fill the mould with clear jelly.
When set, dip in warm water and turn out quickly. If a tall mould is used, two layers of whipped jelly may be used.

Orange Jelly

Picture of Orange Jelly

Method; Cut off the rind from the oranges and lemons as thin as possible; beat up the whites and shells of the eggs with a quarter of a pint of cold water. Put this with all the other ingredients into the saucepan and whip gently until it boils, then allow to continue boiling until it almost reaches the top of the pan. Remove from the heat cover and allow to stand for ten minutes. Pour through the jelly bag or linen towel a quart of boiling water to ensure either are clean, and then pour through the jelly. Pour into some pointed dariol moulds and when firm dip in warm water and turn out quickly. Fill the centres with whipped cream sweetened and flavourer and sprinkle with minced pistachios.

Punch Jelly

Method; Put all the ingredients except the whiskey into a saucepan, cutting off the yellow parts of the lemon rind as fine as possible, stir until it boils, remove from heat, cover the pan and allow to stand for ten minutes. Pass though the jelly bag one quart of boiling water, then the jelly and lastly the whisky and stir well. Pour one inch of the jelly into the mould and when nearly set garnish with some small quarters of peeled and cut lemon, then set pour in another inch of cold jelly and garnish with lemon. Continue until the mould is full, when firm, dip in warm water and turn out quickly.