Home › Cold Desserts › Diplomatic Pudding

Diplomatic Pudding

This is molded in a double mold; the outer, being filled with jelly, and the inner one with Bavarian Cream, or Charlotte Russe mixture. Make a lemon jelly or wine jelly mixture. Dip a mold in ice water, and pour in the jelly mixture one-half an inch deep; with candied fruits make a design on the bottom of the mold as soon as the jelly is firm. Cover the fruit with one-half inch more of the jelly mixture, dropping it in by spoonfuls so that it will not disarrange the design.

When this second layer of jelly is firm, place a smaller mold exactly in the center on the jelly, and fill with ice water. Make a layer of fruit and jelly alternately, until the space between the two molds is filled. Use different colored fruits for the different layers of jelly. The sides may be plain if preferred, the design on the top being the only decoration.

When firm, pour out the ice water in the inside mold, and fill with tepid water; this will enable you to remove the smaller mold. Fill the cavity with a cream having a flavor which combines well with the flavor of the jelly around it. Turn out of mold and serve.