These “pains” are made in ordinary Charlotte moulds.
[Clothe] the mould with a fairly thick coat of jelly, in keeping with the flavour of the fruit used, which may be apricots, strawberries, red-currants, cherries, peaches, etc. Fill up the mould with a preparation, made as for a fruit Bavarois, but without cream.
The amount of gelatine used should therefore be reduced.
[2658—COLD PUDDINGS]
Cold puddings have a great deal in common with Bavarois and, more often than not, these two kinds of sweets have the same base. Their distinguishing difference lies in the fact that Bavarois are generally served without a garnish or sauce, whereas puddings always have either one or the other, and sometimes both.
[769]
]The sauces for puddings are those given at the beginning of this chapter.
Their garnishes always consist of fruit, and the latter is either stewed and served separately, or it is candied and combined with the pudding paste.
[2659—PUDDING A LA BOHÉMIENNE]
Make some very small pancakes, and garnish them with a [salpicon] of candied fruits and currants swelled in tepid water, cohered with some fairly stiff, apple purée. Close up the pancakes to the shape of balls or rectangles, and set them in a buttered border-mould. Fill up the mould with a moulded-custard preparation (No. [2639]), containing a good proportion of whole eggs, and poach in a [bain-marie].
Leave the whole to cool in the mould; turn out at the last moment, and coat the pudding with a sabayon, flavoured according to fancy.