Smooth the preparation with the whisk, and cook it over an open fire for a few minutes, without ceasing to stir.
On taking it off the fire, flavour it according to taste; and pour it, very hot, into moulds previously moistened with syrup, that the mouldings may turn out glossy and smooth.
Let the contents of the moulds set; turn them out, and serve them very cold either plain or with an accompaniment of stewed fruit.
[761]
]Charlottes.
[2629—CHARLOTTE A L’ARLEQUINE]
Line the bottom of a Charlotte mould with a round piece of paper, and garnish the sides with upright pieces of [Génoise], glazed white, pink and pale-green; alternating the colours and pressing the uprights snugly one against the other. Meanwhile, take some strawberry, chocolate, pistachio and apricot Bavarois preparations, and let them set in flawn-rings, lying on pieces of oiled paper.
Cut the Bavarois preparations into large dice, and mix them with an ordinary, and somewhat liquid, cream Bavarois preparation. Pour the whole into the mould, and leave to cool. When about to serve, turn out the Charlotte; remove the piece of paper and replace it by a thin [Génoise] top, glazed with “fondant” and decorated with candied fruit.
[2630—CHARLOTTE CARMEN]
Line the Charlotte with [gaufrettes], and garnish it with the following preparation:—eight oz. of stewed tomatoes; four oz. of stewed red-capsicums, a pinch of powdered ginger, three oz. of candied ginger cut into dice, the juice of three lemons, half a pint of hot syrup at 32° (saccharom.), and five dissolved gelatine leaves.
Mix up the whole, and, when the preparation begins to thicken, add to it one and three-quarter pints of whisked cream.