Creme de Mirabelles en Surprise

Ingredients

• 4 pint mira- belle puree
• % pint cream
• f oz. French leaf gelatine
• 1 gill wine jelly
• 1 tablespoonful mara- schino
• 1J oz. caster sugar
• 1J wineglassful port icine
• gill red currant jelly
• a few shredded almonds
• and glace cherries for garnish

Method

1. 1

   Mask a bombe-mould with a thin layer of clear wine-jelly.

2. 2

   Heat the fruit puree, add sugar and maraschino.

3. 3

   Dissolve the gelatine in water, strain into the mixture.

4. 4

   Stir until it begins to cool, then stir in whipped cream.

5. 5

   Stand the mould in crushed ice, pour in some puree, set, then fill with more cream.

6. 6

   Allow to set, then pour warm water into the tumbler to unmould.

7. 7

   Mix remaining wine-jelly with red currant jelly and port wine, pour into the cavity, sprinkle with almonds and cherries, set on ice, and unmould onto a dish.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 462. The excerpt below is the record exactly as published.

Creme de Mirabelles en Surprise. — 4 pint mira- belle puree ( this is obtained by heating up a bottle of preserved mirabelles and rubbing the fruit through a fine sieve), % pint cream , f oz. French leaf gelatine, 1 gill wine jelly, 1 tablespoonful mara- schino, 1J oz. caster sugar, 1J wineglassful port icine, \ gill red currant jelly, a few shredded almonds and glace cherries for garnish

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