Chartreuse of Orange

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Orange jelly
Oranges
For cream
For syrup
Instructions (20)
  1. Into the larger mould pour orange jelly (see p. 94) to make a layer ¹⁄₂ an inch deep.
  2. When slightly set arrange a second layer of sections of oranges which have had all the skin and pips removed.
  3. Cover these with more orange jelly.
  4. Set aside until firm.
  5. Place the smaller mould exactly in the centre of the larger one, resting it on the jelly.
  6. Fill up the space between the two moulds with sections of orange, prepared as before.
  7. Pour jelly over them so that the space is completely filled up.
  8. Place upon ice, or in a very cold place, until the jelly is firmly set.
For the cream
  1. Dissolve the gelatine (which should have been previously soaked for three hours) in a little hot milk.
  2. Whip the cream (see p. 3) and pour in the strained gelatine slowly, stirring all the time.
  3. Flavour with a syrup made as follows: Take ¹⁄₄ lb. lump sugar.
  4. Rub the rind of one orange off on several lumps; put all together with the juice of two oranges into an enamel saucepan.
  5. Stir over a gentle fire till melted.
  6. Pour this syrup, when cool, slowly over the cream, whipping all the time.
  1. When the jelly is set pour a little warm water into the inner mould to loosen it.
  2. Take it out very carefully.
  3. Fill in the space with the cream.
Variations
  1. Other fruits may be used and lemon jelly can be used instead of orange.
  2. In all cases great care should be taken in arranging the fruit.
  3. If the oranges or fruit used are sour, soak them for an hour in a syrup of sugar and brandy or rum.
Original Text
Chartreuse of Orange Orange jelly Oranges For cream ³⁄₄ oz. gelatine ³⁄₄ pint cream ¹⁄₄ lb. sugar For this and the following receipt two plain moulds are required. One should be about 1¹⁄₂ inches larger in diameter than the other. Into the larger mould pour orange jelly (see p. 94) to make a layer ¹⁄₂ an inch deep. When slightly set arrange a second layer of sections of oranges which have had all the skin and pips removed. Cover these with more orange jelly. Set aside until firm. Place the smaller mould exactly in the centre of the larger one, resting it on the jelly. Fill up the space between the two moulds with sections of orange, prepared as before. Pour jelly over them so that the space is completely filled up. Place upon ice, or in a very cold place, until the jelly is firmly set. Dissolve the gelatine (which should have been previously soaked for three hours) in a little hot milk. Whip the cream (see p. 3) and pour in the strained gelatine slowly, stirring all the time. Flavour with a syrup made as[Pg 101] follows: Take ¹⁄₄ lb. lump sugar. Rub the rind of one orange off on several lumps; put all together with the juice of two oranges into an enamel saucepan. Stir over a gentle fire till melted. Pour this syrup, when cool, slowly over the cream, whipping all the time. When the jelly is set pour a little warm water into the inner mould to loosen it. Take it out very carefully. Fill in the space with the cream. Other fruits may be used and lemon jelly can be used instead of orange. In all cases great care should be taken in arranging the fruit. If the oranges or fruit used are sour, soak them for an hour in a syrup of sugar and brandy or rum.
Notes
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