Kirschenwasser Charlotte

Ingredients

• finger-biscuits cut to a point
• any preserved fruits, such as apricots, cherries, green-gages
• some Kirschenwasser

Method

1. 1

   Cover the bottom of a charlotte-mould with finger-biscuits cut to a point and placed to form a rosette.

2. 2

   Put preserved fruits in a basin with some Kirschenwasser and let them soak for an hour.

3. 3

   Spread a layer of ice plombiere with cream or fruits at the bottom of the mould, then a layer of preserved fruits, and so on until the mould is full.

4. 4

   Place the mould on ice to freeze, turn the charlotte out on a dish, surround it with a circle of preserved greengages, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 193. The excerpt below is the record exactly as published.

Kirschenwasser Charlotte. — Cover the bottom of a charlotte- mould with finger-biscuits cut to a point and placed so as to form a rosette, cut across the centre with a paste-cutter and place the biscuit, cut straight, to the sides of the mould. Put any preserved fruits, such as apricots, cherries, green- gages, &c., in a basin with some Kirschenwasser

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