Cocoanut Rice Moulds

Ingredients

• 1 oz. Cox’s Gelatine
• 1 J pints Milk
• 3 ozs. Best Rice
• 2 ozs. Loaf Sugar
• 2 ozs. grated Cocoanut
• I pint Claret JelljL

Method

1. 1

   Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and stir gently over the fire until dissolved.

2. 2

   Boil the rest of the milk and rice together until quite soft, add the sugar, cocoanut, and dissolved Gelatine; when cool, stir in the cream, and pour into the moulds.

3. 3

   When set, turn out on a dish and garnish the top of each mould with the jelly which has been chopped finely or cut into fancy shapes.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 18. The excerpt below is the record exactly as published.

COCOANUT RICE MOULDS. j oz. Cox’s Gelatine. i J pints Milk. 3 ozs. Best Rice. 2 ozs. Loaf Sugar. 2 ozs. grated Cocoanut. I pint Claret JelljL (See Recipe 4, or any other ot our Jellies coloured red with Cox’s Cochineal.) Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and stir gently over the fire until dissolved. Boil the rest of the milk and rice together until quite soft, add the sugar, cocoanut, and dissolved Gelatine ; when cool, stir in the cream, and pour into the moulds. When set, turn out on a dish and garnish the top of each mould with the jelly which has been chopped finelj' or cut into fancy shapes (see Recipe 27). Another effective way of moulding would be to pour the mixture into a border mould, decorating the top with the jelly and filling the centre with sligbtl3’ sweetened whipped cream. (70) FIG CREAM. J oz. Cox’s Gelatine. ^ pint Claret, or the same quan- 1 oz. Castor Sugar. tity of water. Rind of ^ a Lemon. 1 gill whipped Cream. ^ lb. best Dried Figs. Cut the figs into small pieces and place in a stewpau with the sugar, lemon, rind and claret. Simmer gently until tender, when the liquor should be almost absorbed. Soak the Gelatine in sufficient water to cover it for about ten minutes and dissolve gently over the fire and strain into the figs. Remove the lemon rind and pass the whole through a wire sieve. Stir in a little of the cream and pour into a mould. When set turn out on to a cold dish, garnish with the rest of the cream and serve. The figs are improved by soaking for a few hours in the claret. They should be rinsed first. I oz. Castor Sugar. I teaspoonful Essence. Cox’s Lemon (71) LEMON CREAM. 1 oz. Cox’s Gelatine

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