Chocolate with Cream in Aspic, a la Gimo

Ingredients

• one tablespoon cornstarch
• one cup lemon aspic
• four ounces chocolate
• one and a half cups water
• six tablespoons sugar
• seven tablespoons dissolved Cox’s gelatine
• two tablespoons brandy
• one and a half cups whipped cream

Method

1. 1

   Line mould with aspic, decorate with alternate dots of cream and chocolate at the bottom.

2. 2

   Fill with aspic to cover.

3. 3

   On the stove, combine water and sugar, thicken with cornstarch dissolved in water, then add ground chocolate.

4. 4

   Cook for two minutes, cool in ice water, then add gelatine, brandy, and whipped cream.

5. 5

   Fill the mould carefully and leave on ice until cold.

6. 6

   When serving, dip in warm water and turn out on a paper doily.

7. 7

   Serve with whipped cream in the centre.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 512. The excerpt below is the record exactly as published.

two tablespoons brandy, four tablespoons sugar in a saucepan. Stir on ice until commencing to thicken, add one cup cut-up macaroons, then half cup whipped cream; fill the mould, leave on ice. Dip in warm water, turn out on a paper doily. Serve with orange ice or whipped cream in the centre. Grapes ( Raisins ) a la Bavaroise Glaze a fancy ring mould with lemon aspic; put a row of chopped maraschino cherries all around and fill the centre with grapes that have been peeled and stoned and cut in very small dices. Then glaze again and fill. Filling. Six tablespoons dissolved Cox’s gelatine, four table¬ spoons milk, one tablespoon brandy, three tablespoons sugar, one and a half cups grapes, two cups whipped cream. Stir milk and gelatine on ice, add brandy, sugar, and grapes, and last, the whipped cream; put the mould on ice, leave until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream. Chocolate Pudding a la Pompadour Pouding au Chocolat, a la Pompadour Put a ring mould on ice, glaze with lemon aspic and line with colored cream — in strips, up and down, pompadour style — chocolate, green, pink, white; baste with aspic. Fill with the chocolate filling. Filling. One and a half cups water, five tablespoons sugar, three ounces chocolate, one tablespoon cornstarch, two tablespoons chopped almonds, two tablespoons brandy, one cup cake crumbs, one and a half cups whipped cream, six tablespoons dissolved Cox’s gelatine. Put one cup water on stove, dissolve the corn¬ starch in the half cup water, add the chocolate then the sugar. AMERICAN COOK BOOK When cooked, stir on ice; add almonds, cake crumbs, gelatine: last add the whipped cream. Fill the mould, leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Garnish with spun sugar if at hand. Serve with whipped cream. Chocolate with Cream in Aspic, a la Gimo Chocolat a la Creme fouettee, en Aspic, a la Gimo One tablespoon cornstarch, one cup lemon aspic, four ounces chocolate, one and a half cups water, six tablespoons sugar, seven tablespoons dissolved Cox’s gelatine, tvTo tablespoons brandy, one and a half cups whipped cream

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