Petits Chateaux

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 2 gill hot water
• # pint Sweet Jelly (Recipe No. 1 or 2)
• I pint custard
• Flavourings and red colouring

Method

1. 1

   Add the dissolved Gelatine to the custard.

2. 2

   Divide the custard into three parts.

3. 3

   Leave one yellow, flavouring it with lemon, colour one pink, flavouring with orange or vanilla, and to one add chocolate and vanilla.

4. 4

   Line small moulds with Lemon or Wine Jelly.

5. 5

   Fill up the moulds with alternate layers of the different coloured custards, allowing each layer to set before adding the next.

6. 6

   If desired, a layer of jelly may be set between the layers of custards.

7. 7

   When set, turn out and decorate with chopped jelly round the base of the castles.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 24. The excerpt below is the record exactly as published.

PETITS CHATEAUX. Six persons ) 4 oz. COX’S INSTANT POWDERED GELATINE © 2 gill hot water # pint Sweet Jelly (Recipe No. 1 or 2) .. I pint custard Flavourings and red colouring

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