Method.—Soak the gelatine in the milk for about twenty minutes or more.
Then dissolve it by stirring it in a saucepan over the fire.
Rub sufficient strawberries through a hair sieve to make a quarter of a pint of purée.
Beat up the cream with the sugar.
Then add the purée of fruit, and a few drops of cochineal to colour it.
Lastly stir in the melted gelatine.
Pour the cream at once into a wetted mould.
When quite set, dip it for a second or two into very hot water, and turn it on to a glass dish.
Charlotte Russe.
- Ingredients—1 dozen sponge fingers.
- 1 oz. of glace cherries.
- ½ pint of double cream.
- ½ oz. of amber gelatine melted in a little milk, or less than ¼ oz. of the opaque.
- 2 dessertspoonfuls of castor sugar.
- A few drops of essence of vanilla, or other flavouring.