Claret Jelly with Kirsch Cream Ice

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

six ounces of Marshall’s Cane Sugar ↝ Sugar cane beverage [Fruit drinks]
a gill and a half of water ↝ Water, tap [Tap water]
rather better than half an ounce of Marshall’s Finest Leaf Gelatine
three-quarters of a pint of good cooking claret ↝ Alcoholic Beverage, wine, table, red, Claret [Beverages]
one and a half wineglassfuls of brandy ↝ Brandy [Liquor and cocktails]
enough of Marshall’s Liquid Carmine to make it a deep red colour
frozen Kirsch cream (‘Book of Ices,’ page 16)
a compote of French plums (see recipe) ↝ Plums, raw [Fruits and Fruit Juices]

Instructions (6)

Put six ounces of Marshall’s Cane Sugar into a gill and a half of water, bring it to the boil, skim it, add rather better than half an ounce of Marshall’s Finest Leaf Gelatine, and when this is dissolved strain it and put it aside to get cool but not set.
Mix with it three-quarters of a pint of good cooking claret, one and a half wineglassfuls of brandy, and enough of Marshall’s Liquid Carmine to make it a deep red colour.
Pour it into a nest mould and put this on ice or in a cool place till the jelly is set.
Dip it into warm water, pass a clean cloth over the bottom to absorb any moisture, and turn out the jelly on to a cold dish.
Fill up the hollow in the centre with frozen Kirsch cream (‘Book of Ices,’ page 16), and at each end of the dish arrange a compote of French plums (see recipe).
Serve for a sweet for dinner, luncheon, or any cold collation.

Original Text

Claret Jelly with Kirsch Cream Ice
Gelée de Vin de Bordeaux au Crème de Kirsch
Put six ounces of Marshall’s Cane Sugar into a gill and a half of water, bring it to the boil, skim it, add rather better than half an ounce of Marshall’s Finest Leaf Gelatine, and when this is dissolved strain it and put it aside to get cool but not set; then mix with it three-quarters of a pint of good cooking claret, one and a half wineglassfuls of brandy, and enough of Marshall’s Liquid Carmine to make it a deep red colour; pour it into a nest mould and put this on ice or in a cool place till the jelly is set; then dip it into warm water, pass a clean cloth over the bottom to absorb any moisture, and turn out the jelly on to a cold dish; fill up the hollow in the centre with frozen Kirsch cream (‘Book of Ices,’ page 16), and at each end of the dish arrange a compote of French plums (see recipe). Serve for a sweet for dinner, luncheon, or any cold collation.

Notes

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