Creme a la Diplomats

Ingredients

• £ pint milk
• 3 yolks of eggs
• ^ gill cream
• 1 oz. sugar
• 2 oz. macaroons
• 4 to 6 Savoy biscuits
• oz. gelatine
• about ^ pint wine jelly
• a few glace cherries
• and angelica for garnish

Method

1. 1

   Make a custard with the milk, egg-yolks, and sugar.

2. 2

   Crush the macaroons and pour the hot custard over them.

3. 3

   Add the cream and gelatine previously melted, and allow it to cool a little.

4. 4

   Decorate a plain charlotte mould lined with jelly with cherries, angelica, and savoy fingers.

5. 5

   Add another layer of jelly to set the decoration.

6. 6

   Whisk the remainder of jelly until frothy, line the mould with it, fill the centre with the prepared custard, set on ice, and serve when required.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 461. The excerpt below is the record exactly as published.

Creme a la Diplomats, — £ pint milk, 3 yolks of eggs, ^ gill cream, 1 oz. sugar, 2 oz. macaroons, 4 to 6 Savoy biscuits, \ oz. gelatine, about ^ pint wine jelly, a few glace cherries and angelica for garnish

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