Chartreuse de Pêches - or any other similar fruits (Delma Gomes)
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Fruit mix1 teacup sliced peaches, fresh or tinned ½ pint lemon jelly
| Baboroise mixture ¼ pint cream or evap milk 2 egg yolks ½ pint milk OR ½ pint custard |
2 lvl tsp gelatin powder1 tbsp water 1 tbsp sugar Vanilla seasoning |
- Pour a little of the lemon jelly into the bottom of a plain mould. Arrange the sliced fruit on this and then cover with the remaining jelly. Allow to set.
- Make pouring-consistency custard from egg-yolks and milk, cooking gently without boiling.
- Add the sugar and vanilla flavouring and, while hot, pour over gelatin dissolved in water.
- Cool, then add lightly whipped cream or evap milk, and when cold but not set, pour over the jelly.
- Allow to set and then turn out.
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