Gelee Fouettce

Ingredients

• 2 pint champagne
• | pint water
• 2 lemons
• 6 ozs. lump sugar
• A little over 1 oz. gelatine

Method

1. 1

   Make a syrup of the water and sugar.

2. 2

   Add the soaked gelatine, juice of two lemons and the finely-pared peel of one lemon.

3. 3

   Boil three minutes.

4. 4

   Strain through a jelly bag.

5. 5

   When cold, but still liquid, add the champagne and beat on ice until very frothy.

6. 6

   Put into a mould or serve in glasses.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 20. The excerpt below is the record exactly as published.

Gelee Fouettce 2 pint champagne | pint water 2 lemons 6 ozs. lump sugar A little over 1 oz. gelatine

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