Home › The Principles of Cookery › Strawberry Chartreuse

Strawberry Chartreuse

Take a charlotte mould and line it with lemon jelly flavoured with any liqueur; then slice some fine strawberries and cover the jelly with them. Any dried fruit of another colour may be used in addition if liked. Fill the centre with a cream made in the following manner. To each half pint of thick cream allow a quarter of an ounce of gelatine, a gill of lemon jelly, and a quarter of a pound of strawberries cut up and sweetened a little, or soaked in a little maraschino or other liqueur. The whole should be mixed over ice, and then put in the centre of the mould when beginning to set. Set the mould on ice, and turn out when firm. This may also be made by putting the cream round the mould and the fruit in the centre.