Crème Rubant

Ingredients

• 2 oz. chocolate
• 1 tablespoonful water
• 1 gill sweet jelly
• 1 gill cream
• 1 gill custard
• 1 tablespoonful brandy
• 1 dessertspoonful orange-flower water
• Vanilla
• sugar
• 1 dessertspoonful maraschino
• A few drops lemon juice
• 1 oz. gelatine
• 0.5 gill water

Method

1. 1

   Dissolve the chocolate in the water and boil it a minute; add the jelly, and leave till cool.

2. 2

   Line a wet mould with this mixture.

3. 3

   Half-whip the cream; add the custard, sugar, flavouring, and dissolved gelatine.

4. 4

   Pour into the mould, and leave till set.

5. 5

   Turn out, and decorate with chopped jelly.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 28. The excerpt below is the record exactly as published.

2 oz. chocolate. 3 gills milk. 3 yolks. 1 gill cream. Sugar, vanilla. Rum. Few drops lemon juice, ( I oz. leaf gelatine, gill water. To serve. — Chopped jelly. Line a mould with jelly, and decorate with shreds of pistachio nut or shamrocks. Reline with the pink lining mixture. Dissolve the chocolate in a little milk, add the rest of the milk and the yolks, and thicken the custard without letting it boil ; leave till cold. Whip the cream lightly ; add the chocolate mixture, sugar, and flavourings ; dissolve the gelatine in the water, stir it into mixture, and mould when beginning to thicken. Turn out when set, and arrange chopped jelly round the base. N.B. — The relining is not necessary, but is an improvement. 9 I ’80 ] BAVAROISE OF FRUIT. Decoration. — Sweet jelly. Pistachios. Fruit. Filling. 1 gill fruit puree. 1 ,, cream. 1 ,, custard. Sugar. Lemon juice. ^ oz. leaf gelatine. water. Line and decorate a mould. Have the custard cold ; whip the cream lightly, and mix both with the fruit puree ; sweeten ; add lemon juice, colouring if required, and the dissolved gelatine. Mould when setting. Turn out, and decorate with chopped jelly. Line and decorate a mould. Whip the cream ; add milk, sugar, and flavourings, and stir in the gelatine dissolved in the water. Mould when setting. Turn out and decorate. BLANCMANGE. Decoration. — Sweet jelly. Cherries. Filling. 1 gill cream. ^ pint milk. Sugar. Flavouring. ^ oz. gelatine. ill water. Lemon juice. [ 131 ] CABINET PUDDING. Decoration. — Wine jelly. Cherries and angelica. 1 sponge cake. 1 oz. ratafias. ^ pint custard. 1 oz. cherries. Filling. ^ gill cream. Sugar, vanilla, rj oz. gelatine, gill water. Line and decorate a mould. Soak the sponge cake and ratafias in the custard, and add the cream beaten lightly, the sugar, flavourings, and dissolved gelatine. Mould when setting. Turn out when set, and deco- rate with chopped jelly. CHARLOTTE RUSSE. Decoration.— Sweet jelly. Pistachios, cherries or violets. 6 or 7 sponge finger biscuits. ^ pint cream. 1 gill milk. Sugar and vanilla. Filling. Few drops lemon juice f i oz. gelatine, gill water. Dishing. — Chopped jelly. Set some jelly in the foot of a plain char- lotte tin and decorate to taste. Trim the [ 182 ] biscuits evenly, and fit tightly round the sides of the tin. Half-whip the cream ; stir in the milk, sugar, and flavourings, and add the dis- solved gelatine. I.eave till almost set, then pour into the tin. When set, trim the biscuits level with the cream ; dip the bottom in water and turn out. Serve on a dish paper, or with chopped jelly round. JV.S. — The bottom of the mould may be lined with biscuits instead of jelly, and decor- ated with whipped cream when turned out. Any cream filling may be substituted for the above mixture, and the charlotte named accordingly. CHARTREUSE OF APRICOT. Decoration. Sweet jelly. Rounds of apricot. Chopped pistachios. Filling. 1^ gill cream. >1 apricot pulp. ^ gill apricot syrup. Sugar. A few drops lemon juice. ( I oz. leaf gelatine, gill water. Dishing. — Chopped jelly. Ifine a plain mould with the jelly, and decorate heavily with the rounds of apricot [ 133 ] ' and chopped pistachios. Line again with jelly very thickly. Half-whip the cream ; stir in the apricot pulp and syrup, the sugar, lemon juice, and the dissolved gelatine. Mould when setting. Turn out, and decorate with chopped jelly. CHARTREUSE OF ORANGES. Proceed as for Chartreuse of Apricot. Use small sections of tangerine oranges for decoration, and 1^ gill orange juice for inside mixture. CLARET PUDDING. Decoration. — Wine jelly. Filling. i pint claret. ^ teacupful strawberry jam. 1 lemon. Sugar to sweeten. ^ glass brandy. ( ^ ox. gelatine, gill water. Dishing. — 1 gill cream. Line a border mould with wine jelly. Put all the ingredients into a saucepan, dissolve, and allow to infuse for twenty minutes. Strain, [ 134 ] and allow to cool. Colour if necessary with carmine. Pour into the lined mould. Turn out when set, and fill the centre with whipped cream. COFFEE PUDDING. Decoration. — Wiue jelly and silver leaf. 1 ^11 custard. 1 ,, strong coffee. 1 oz. ratafias. 1 oz. sponge cake. ^ gill cream. Filling. Sugar, vanilla. 1 dessertspoonful brandy. J ^ oz. gelatine. ( ^ gill water. Line and decorate mould. Soak the sponge cake and ratafias in custard and coffee ; add the sugar, brandy, vanilla, and the cream lightly whipped. Stir in the dissolved gelatine, and mould when setting. Turn out, and decorate with chopped jelly. L 185 ] CRteME RUBANT. Lining. 2 oz. chocolate. 1 tablespoonful water. 1 gill sweet jelly. Filling. 1 gill cream. 1 ,, custard. 1 tablespoonful brandy. 1 dessertspoonful orange-fipwer water. Vanilla, sugar. 1 dessertspoonful maraschino. A few drops lemon juice. I oz. gelatine. \ gill water

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