Frangipani Tart

Ingredients

• 1 teaspoonful COX’S INSTANT POWDERED GELATINE
• 1/4 tablespoonfuls hot water
• 1/4 pint milk
• Yolks of 2 eggs
• 1 tablespoonful cocoanut
• Rind and juice of 1 lemon
• 1 oz. citron peel
• 1 oz. glacé cherries
• 1 tablespoonful sherry
• Sugar to taste
• 4 ratafia biscuits crushed
• 1 tablespoonful cake crumbs
• 1/2 gill whipping cream
• Tart Case of short crust

Method

1. 1

   Infuse cocoanut and lemon rind in milk, pour into beaten yolks, and stir until thickened.

2. 2

   Strain into a basin.

3. 3

   Chop fruits, soak in sherry with biscuits and cake crumbs, and add to custard.

4. 4

   Add gelatine dissolved in hot water, sweeten, and stir in lemon juice.

5. 5

   When beginning to set, pour into pastry case and decorate with whipped cream and cherries.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.

FRANGIPANI TART. Five persons 1 teaspoonful COX’S INSTANT POWDERED GELATINE 14 tablespoonfuls hot water 4 pint milk Yolks of 2 eggs 1 tablespoonful cocoanut Rind and juice of $ lemon I oz. citron peel I oz. glacé cherries 1 tablespoonful sherry Sugar to taste 4 ratafia biscuits crushed 1 tablespoonful cake crumbs $ gill whipping cream Tart Case of short crust (see Recipe No. 118) Infuse the cocoanut and lemon rind in the milk, pour into the beaten yolks, return to fire, and stir till thickened. Strain into a basin. Chop the fruits, soak them in the sherry with the biscuits and cake crumbs, and add all to the custard. Add the Gelatine dissolved in the hot water. Sweeten to taste. Stir in a little lemon juice. When beginning to set, pour into the Pastry Case. When set, decorate with whipped cream and a few cherries. The Frangipani Custard may be used also as a filling for cakes. 64 137. 138. 139. COX'S MANUAL OF GELATINE COOKERY PINEAPPLE IN GRAPE FRUIT SHELLS. Six persons Lemon Jelly (Recipe No. 1) 1 tin of pineapple 3 grape fruit Sugar to sweeten 1 gill cream Pistachio nuts Cut the pineapple into small pieces. Cut the grape fruit in neat halves, and carefully scoop out the pulp, leaving it in medium sized pieces. Mix the fruit. To 1 pint of this fruit, add sugar to sweeten, and 4 pint of cool Lemon Jelly. When beginning to set, fill the grape fruit shells. Decorate with whipped cream, or chopped jelly, pieces of the fruit, and chopped pistachio nuts. CARAMEL RICE MOULD. Six to eight persons 1 oz. COX’S INSTANT POWDERED GELATINE 4 gill pear juice 2 OZS. rice 1 pint milk 1 gill whipping cream 1

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