Gâteau de Cerises

Ingredients

• half an ounce of leaf gelatine
• a gill of cold water
• one pound of cooking cherries
• half a pint of water
• five ounces of castor sugar
• the strained juice of half a lemon
• a tablespoonful of noyeau or brandy

Method

1. 1

   Soak gelatine in cold water until dissolved.

2. 2

   Boil water, sugar, and lemon juice for ten minutes, add cherries, boil until tender, then add cochineal and gelatine.

3. 3

   Pour into a mould and set on ice until firm.

4. 4

   Serve with whipped cream.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

G&teau de Cerises. Put half an ounce of leaf gelatine to soak in a gill of cold water till dissolved ; have ready one pound of cooking cherries (stoned), but taking care to preserve the shape. Take half a pint of water, and five ounces of castor sugar, and the strained juice of half a lemon, and boil them over the fire for ten minutes, skimming constantly ; then add the cherries, and boil till tender : add three drops of cochineal, and then stir in the gelatine strained, and a tablespoonful of noyeau or brandy

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