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Jellies and Charlottes
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- Almond Jelly With Lychees
2 oz almonds (blanched, dried and put through a fine nut mill) 1 pint warm water ¼ pint evaporated milk 3 tablespoons caster sugar 1 oz gelatine (soaked in 4 tablespoons water) A few drops of - Apricot Charlotte
1 lb apricots (stoned) Sugar syrup (made with ¾ cup water and 2 rounded tablespoons granulated sugar) 3 tablespoons caster sugar ¼-½ oz gelatine 6 tablespoons water ½ pint double cream - Banana Chartreuse
1½ pints lemon jelly About 12 pistachio nuts (blanched ) - optional 3 bananas Ring mould (1¼-1½ pints - Charlotte Mexicaine
2 oz coffee beans 1 pint milk 6 oz block chocolate 5 egg yolks 2 oz granulated sugar ½ oz gelatine (dissolved in 2½ fl oz water) 7½ fl oz double cream 1 egg white For - Charlotte Russe
1 pint lemon jelly Few glacé cherries Few diamonds of angelica 12 sponge fingers (ready made) For Bavarian cream ½ pint milk 1 vanilla pod, or 2-3 drops of vanilla essence 3 egg yolks 1 - Cherry And Raspberry Jelly
½ lb cherries 1 lb raspberries ½ lb redcurrants or blackcurrants 1 pint water 2 oz fine sago 4-6 oz granulated sugar (to taste) Clotted cream (for serving) Ring mould (1½ pints - Coffee Jelly
1 pint strong black coffee (made with ground coffee beans, or freeze-dried instant coffee) 1 oz gelatine 2½ fl oz water 2 oz granulated sugar Thinly pared rind of ½ orange For - Fresh Fruit Jelly
2 clementines 1 ripe dessert pear 6 oz black or white grapes ½ lb lump sugar 1 pint water Finely pared rind and juice of 1 lemon 1½ oz gelatine (soaked in 43 fl oz water) 1 can (6¼ fl oz) - Fruit Jelly Madeleine
About 1¼ pints lemon jelly Fresh fruit (black grapes, cherries or strawberries) For vanilla cream 2 egg yolks 1 dessertspoon caster sugar ¼ pint milk 3-4 tablespoons water ¼ oz - Lemon jelly
1¾ oz gelatine 1½ pints water Pared rind of 3 lemons 7½ fl oz lemon juice 2 sticks cinnamon 7 oz lump sugar Whites and shells (wiped and lightly crushed) of 2 eggs 2½ fl oz sherry, or - Pineapple Charlotte
1 pint milk 4 egg yolks 1 teaspoon arrowroot 2 rounded tablespoons caster sugar 1 medium-size can pineapple rings ½ pint double cream Scant ¾ oz powdered gelatine 2 egg whites 1 packet _T.jpg "Strawberry Charlotte")
Strawberry Charlotte
400 ml (14 fl oz) milk 6 egg yolks 175 (6 oz) caster sugar 2 packets powdered gelatine 75 ml (3 fl oz) hot water 600g (21 oz) strawberries 250 ml (8 fl oz) double cream 32 sponge- Strawberry Charlotte
7½ fl oz strawberry purée (made by rubbing strawberries through a nylon strainer) 3 eggs 2 yolks 6 oz caster sugar ½ pint double cream ½ oz gelatine Juice of ½ lemon (made up to 2 ½ fl oz with
