Charlotte Basse aux Pistaches

Ingredients

• decorate the bottom of a plain charlotte mould with wine-jelly and pistachio nuts
• trim enough finger-biscuits
• 1 oz. blanched and peeled pistachio nuts
• 1 gill of milk
• half an ounce of gelatine
• a dessertspoonful of caster sugar
• flavour with vanilla cream or vanilla sugar
• half a pint of double cream

Method

1. 1

   Decorate the bottom of a plain charlotte mould with wine-jelly and pistachio nuts, trim enough finger-biscuits to go round the sides of the mould, and mask each with smooth chocolate icing (made of dissolved chocolate, white of eggs — icing sugar).

2. 2

   When set and dry range them neatly, glazed side towards the tin, round the inside of the mould.

3. 3

   See that they fit closely.

4. 4

   Prepare a cream by pounding one ounce of blanched and peeled pistachio nuts.

5. 5

   Boil this in a gill of milk, dissolve half an ounce of gelatine and strain into the milk, add a dessertspoonful of caster sugar, and flavour with vanilla cream or vanilla sugar.

6. 6

   Whip up half a pint of double cream and mix carefully with the above (see that the milk has sufficiently cooled before the cream is added).

7. 7

   Pour this carefully into the prepared mould, so as not to disturb the biscuits.

8. 8

   Allow it to set on the ice or any cool place, then turn out onto a cold dish, garnish with chopped wine-jelly and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

1 gill of milk, 1 oz. ground almonds, ^ gill cream, 1 small glass maraschino liqueur, 1 dessertspoonful caster sugar, % oz. ■gela tine. 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. The bottom of mould should be arranged to form a rosette of biscuits ; these must be cut accordingly. Boil up the milk and pour it on to the ground almonds, add the maraschino liqueur and the sugar, and stir well. Melt the gelatine with a few drops of water 550 THE NEW CENTURY COOKERY BOOK or milk and strain into the above. Whip the cream to a stiff froth and work it gradually into the milk &c. as soon as the latter becomes cool enough. 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. Place the mould on the ice for about an hour and a half. To serve turn the contents of the mould on to a silver or glass dish. 1737. Charlotte a la Suisse. — Line a charlotte mould with red wine jelly about a quarter-inch think, and place it on the ice to set ; then stamp out a cross from the centre of jelly ; remove it and fill the cavity with white cream or bavaroise. Line the sides of the mould with evenly cut slices of Genoise pastry or finger-biscuits. Fill up with alternate layers of vanilla cream and strawberry cream. When set turn out on a dish covered with a folded napkin or dish- paper. Garnish the sides of the charlotte with whipped cream and serve. 1738. Charlotte Basse aux Pist aches. — Decorate the bottom of a plain charlotte mould with wine-jelly and pistachio nuts, trim enough finger- biscuits to go round the sides of the mould, and mask each with smooth chocolate icing (made of dissolved chocolate, white of eggs — icing sugar). When set and dry range them neatly, glaced side towards the tin, round the inside of the mould. See that they fit closely. Prepare a cream by pounding one ounce of blanched and peeled pistachio nuts. Boil this in a gill of milk, dissolve half an ounce of gelatine and strain into the milk, add a dessertspoonful of caster sugar, and flavour with vanilla cream or vanilla sugar. Whip up half a pint of double cream

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