Peach Surprise

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 6 half peaches (tinned)
• 2 ozs. ground almonds
• Sponge cake
• 1 tablespoonful jam
• Juice from fruit
• Squeeze of lemon juice
• Water
• Whipped cream
• Carmine
• Sherry if desired

Method

1. 1

   Put a layer of sponge cake at the bottom of small individual glass dishes.

2. 2

   Soak with a little sherry or fruit juice.

3. 3

   Add enough water to the remainder of the juice to make 4 pint.

4. 4

   Flavour with lemon, add a little sugar if necessary, add the Gelatine, and stir till almost boiling.

5. 5

   Remove from the fire, strain, colour red with carmine, and cool.

6. 6

   Mix together the ground almonds, jam, and a little lemon juice, and fill the hollow in each peach with the mixture.

7. 7

   Put half a peach on top of the prepared sponge in each glass (rounded side up), and when the jelly is almost setting, coat the peaches with it.

8. 8

   Pipe a rosette of whipped cream on top of each, and serve.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.

PEACH SURPRISE. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE 6 half peaches (tinned) 2 ozs. ground almonds Sponge cake 1 tablespoonful jam Juice from fruit Squeeze of lemon juice Water Whipped cream Carmine Sherry if desired

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