Chocolate Blanc-mange a la Pompadour

Ingredients

• one cup of water
• six tablespoons dissolved Cox’s gelatine
• one tablespoon cornstarch
• four ounces chocolate
• four tablespoons sugar
• one tablespoon brandy
• one cup whipped cream

Method

1. 1

   Glaze a ring mould with lemon aspic flavored with brandy.

2. 2

   For filling, put water on stove, add sugar, thicken with cornstarch dissolved in water, add chocolate, stir on ice, then add gelatine and brandy.

3. 3

   When thick, fold in whipped cream.

4. 4

   Fill the mould and leave on ice until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 515. The excerpt below is the record exactly as published.

one cup of water on stove; thicken with one tablespoon cornstarch dissolved in half cup water; add four ounces chocolate, four table¬ spoons sugar, a pinch of salt, and a teaspoon vanilla. When done, remove from the fire, stir in the saucepan on ice until cold; when cold, add one cup whipped cream. Fill the baskets, put some whipped cream on the top, stick the handles in. Arrange on a paper doily with whipped cream in the centre; garnish with spun sugar. Chocolate Cream in Glasses a la Europeenne Chocolat a la Creme en Verres, a la Europeenne Put one cup water on the stove, thicken wdth two tablespoons cornstarch dissolved in half cup water, two ounces chocolate, four tablespoons sugar. Stir on ice. When thickened and cold add one cup of whipped cream. Serve in little glasses with some sweetened cream and half of a maraschino cherry on top. Arrange on a paper doily on a platter, as a dessert for lunch or supper. Chocolate Blanc-mange a la Pompadour Blanc- manger au Chocolat, a la Pompadour Glaze a ring mould with lemon aspic flavored with brandy; decorate in pompadour style with chocolate layer cake cut in strips. Fill. Filling. One cup water, six tablespoons dissolved Cox’s gelatine, one tablespoon cornstarch, four ounces chocolate, four tablespoons sugar, one tablespoon brandy, one cup whipped cream

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