Cherry Desserts

Ingredients

• 4 0z. COX’S INSTANT POWDERED GELATINE
• $ lb. cherries
• 2 eggs
• 4 gill water
• 4 OZS. sugar
• Red colouring
• 1 gill whipping cream

Method

1. 1

   Stew the cherries with the water and 3 ozs. sugar till soft, then sieve.

2. 2

   Beat the yolks of eggs with 2 tablespoonfuls of cherry juice and 1 oz. sugar over hot water or a gentle fire till thick, then whisk till cold, and add to the whipped cream.

3. 3

   Dissolve the Gelatine in 1 gill of hot cherry juice, cool slightly, and add to the mixture.

4. 4

   Stir in gently the stiffly beaten whites of eggs and a little colouring.

5. 5

   Pour into small wet moulds.

6. 6

   Turn out when firm, and decorate with roses of whipped cream.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 32. The excerpt below is the record exactly as published.

CHERRY DESSERTS. Four to six persons 4 0z. COX’S INSTANT POWDERED GELATINE $ lb. cherries 2 eggs 4 gill water 4 OZS. Sugar Red colouring 1 gill whipping cream

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