Chocolate Cream Mould

Ingredients

• i oz. Cox’s gelatine
• ^ pint of cream
• ^ pint of custard
• 3 ozs. of chocolate
• 1 oz. of sugar
• Vanilla
• ^ gill water

Method

1. 1

   Soak the gelatine with sufficient water to cover it for ten minutes, then dissolve gently over the fire.

2. 2

   Dissolve the chocolate in sufficient milk to form a smooth paste.

3. 3

   Whip the cream, add the custard, the dissolved chocolate, and the sugar to it; then strain in the gelatine, and flavour with a few drops of vanilla essence.

4. 4

   Set in a mould.

5. 5

   When firm, dip the mould into warm water for one moment and turn out.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 31. The excerpt below is the record exactly as published.

3 ozs. of chocolate CREAM MOULD. 1 oz. of sugar Vanilla ^ gill water 76 THE EXHIBITION COOKERY BOOK. Soak the gelatine with suthcient water to cover it for ten minutes, then dissolve gently over the fire. Dissolve the chocolate in sufficient milk to form a smooth paste. Whip the cream, add the custard, the dissolved chocolate, and the sugar to it ; then strain in the gelatine, and flavour with a few drops of vanilla essence. Set in a mould. When firm, dip the mould into warm water for one moment and turn out. 150. APRICOT CREAM. I J oz. Cox's gelatine 1 pint of custard made of eggs, 7nilk and I oz. of sagar ^ pint of apricot j am j pint milk Soak the gelatine in pint of milk for about ten minutes, then dissolve gently over the fire. Add the preserve, and stir until it is quite melted, then add the custard. When beginning to set, pour into a mould previously rinsed in cold water. When firm, drop for one moment into warm water, wipe the mould with a cloth, and turn out quickly on to a cold dish. jKi. RATAFIA CREAM. j oz, Cox’s gela,tine 3 ozs. sugur 1 pint milk 2 ozs. macaroons J pint cream 2 ozs. i-atafias Grated rind of 1 lemon Soak the gelatine in half pint of cold milk for about ten minutes. Crush the macaroons and ratafias and put into a bowd and pour over them half pint of boiling milk. Then add the sugar, lemon rind and dissolved gelatine, and stir THE EXHIBITION^ COOKERY BOOK. 77 till dissolved. When cool add the cream. Pour into a mould rinsed in cold water and stand in a cool place to set. This mould would be improved if masked in jelly and decorated with glace cherries and angelica. 152. I oz. Cox’s gelatine ^ pint of custard 1 ,, cream VANILLA CREAM. 2 oz. castor sugar 1 teaspoonful Vanilla essence I gill water Soak the gelatine in the water for about ten minutes and dissolve gently over the fire. Whij) the cream, add the custard and sugar, and strain in the dissolved gelatine, flavour with Vanilla essence. Pour into a jelly mould, allow to set until firm in a cool place or on ice. Turn out on a dish and serve. This mould would be improved if masked with a thin layer of jelly and decorated with glace cherries and angelica. 153- J oz. of Cox’s gelatine ^ pint of cream

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