Charlotte Basse a la Plombiere

Ingredients

• 14 to 18 finger-biscuits
• 1 gill of milk
• 1 oz. ground almonds
• ^ gill cream
• 1 small glass maraschino liqueur
• 1 dessertspoonful caster sugar
• % oz. gela tine

Method

1. 1

   Trim the edges of the biscuits, cut off the tips, and line the bottom and sides of a plain charlotte mould with these, so that they fit closely to each other.

2. 2

   The bottom of mould should be arranged to form a rosette of biscuits; these must be cut accordingly.

3. 3

   Boil up the milk and pour it onto the ground almonds, add the maraschino liqueur and the sugar, and stir well.

4. 4

   Melt the gelatine with a few drops of water or milk and strain into the above.

5. 5

   Whip the cream to a stiff froth and work it gradually into the milk &c. as soon as the latter becomes cool enough.

6. 6

   Just before the mixture becomes set pour it into the prepared mould; this must be done very carefully, so as not to disturb the biscuits.

7. 7

   Place the mould on the ice for about an hour and a half.

8. 8

   To serve turn the contents of the mould onto a silver or glass dish.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 472. The excerpt below is the record exactly as published.

Charlotte Basse d la JPlombiere.— 14 to 18 finger - biscuits, 1 gill of milk, 1 oz. ground almonds, ^ gill cream, 1 small glass maraschino liqueur, 1 dessertspoonful caster sugar, % oz. ■gela tin

Cook this with the app: pantry check, scaling, and the assistant.