San Jose Pudding

Ingredients

• Dissolve the Gelatine with the water
• add the cream
• add the sugar
• add the wine
• fold in the whipped cream
• add the fruits, cherries, and nuts cut in small pieces
• with a few candied rose leaves on top

Method

1. 1

   Dissolve gelatine in water, add cream and sugar.

2. 2

   When cool, add wine and fold in whipped cream.

3. 3

   Set on ice, and when beginning to set, add fruits, cherries, and nuts.

4. 4

   Chill and serve in glasses with candied rose leaves.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 31. The excerpt below is the record exactly as published.

SAN JOSE PUDDING Dissolve the Gelatine with the water and add the crear and sugar. When cool, add the wine, fold in the whipped cream, and set on ice. When beginning to set add the fruits, cherries, and nuts cut in small pieces. Chill and serve in dainty glasses with a few candied rose leaves on top. SHERRY PUDDING Put the Gelatine into a saucepan, add the boiling water, sugar, thinly cut peel. of lemons and lemon juice; allow to heat, then strain over the beaten yolks; add the brandy and sherry, place over boiling wate: Page 56 snd stir for a few minutes. Pour into a wet mould and allow to set. SNOW PUDDING Put the Gelatine into a saucepan, add the water, sugar, thinly peeled rind and juice of the lemons, stir until they boil, then strain. When beginning to set, add gradu- _ ally to the well-beaten whites of the eggs, stirring all the time. Pour into a wet mould and turn out when set. Serve with grated pineapple, or with peaches and cream. It is also nice with custard. STRAWBERRY CROQUANTE Decorate a mould with strawberries. They should be dipped in melted jelly and ar- ranged closely together around the bottom and sides of the mould; set away on ice. Mix the Gelatine with the boiling water, add sugar and dissolve. Strain into a basin, add the strawberry juice, and, when cool, fold in the whipped cream. Pour into the decorated mould, set away to stiffen, and turn out when set. Garnish with chopped strawberry jelly. STRAWBERRY DESSERT Put the Gelatine into a saucepan, add the strawberry juice and wine, dissolve over ‘a gentle a5, ES remove from the fire, add the sugar

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