Sponge–Lemon Caramel

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For the Caramel
For the Sponge
Custard for Sauce
Instructions (12)
For the Caramel
  1. Put 1/4 lb. sugar with a tablespoonful of water in a sugar-boiler to reduce quickly to caramel.
  2. Line the sides and bottom of a plain mould with it.
  3. Keep turning it about until set, that it may completely line the mould.
For the Sponge
  1. Soak 1/2 oz. gelatine in 1/2 pt. of cold water with the rind of 1/2 lemon, the juice of half a one, and 1/4 lb. of sugar.
  2. Allow all to stand for 1/2 hour.
  3. Boil up for 10 minutes, strain into a basin.
  4. When quite cold but not set, add the whites of 3 stiffly-whipped eggs.
  5. Pour into the mould you have already prepared with caramel.
Custard for Sauce
  1. Take the yolks of the 3 eggs, mix them with a teacupful of milk and 3 drops of essence of lemon, and a teaspoonful of sugar.
  2. Put into a bain-marie.
  3. Whip all for about 10 minutes over the fire.
  4. Pour cold round the caramel when served.
Original Text
Sponge–Lemon Caramel. (Emslie. 1896.) For the Caramel: ¼ lb. sugar put on with tablespoonful of water in sugar-boiler to reduce quickly to caramel, then line the sides and bottom of a plain mould with it, and keep turning it about until set, that it may completely line the mould. For the Sponge: Soak ½ oz. gelatine in ½ pt. of cold water with the rind of ½ lemon, the juice of half a one, and ¼ lb. of sugar. Allow all to stand for ½ hour, then boil up for 10 minutes, strain into a basin and, when quite cold but not set, add the whites of 3 stiffly-whipped eggs. Pour into the mould you have already prepared with caramel. Custard for Sauce. Take the yolks of the 3 eggs, mix them with a teacupful of milk and 3 drops of essence of lemon, and a teaspoonful of sugar. Put into a bain-marie. Whip all for about 10 minutes over the fire and pour cold round the caramel when served.
Notes
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