Gelatine, With Fruit. Mrs. W. H. Eckhart. Recipe

Gelatine with Fruit Recipe by Mrs. W. H. Eckhart

History and Fun Facts:
Gelatine-based recipes have been enjoyed for centuries across various cultures. The process of extracting gelatin from animal bones and connective tissues was perfected by the French chef Marie-Antoine Carême in the early 19th century, and since then, gelatine has become a staple ingredient in many delicious desserts.

This recipe by Mrs. W. H. Eckhart combines the refreshing flavors of citrus fruits with the delightful textures of candied cherries and blanched almonds. It is a perfect balance of sweet and tangy, making it a crowd-pleasing dessert.

Ingredients:
- 1 ounce box of gelatine
- 1 pint of cold water
- Juice of 3 lemons
- Juice of 1 orange
- 3 cups of sugar
- 3 pints of boiling water
- 1/2 cup of candied cherries
- 1 pound of blanched almonds
- Whipped cream (for serving)

Instructions:
1. In a large bowl, place the gelatine and soak it in a pint of cold water for an hour. This softens and hydrates the gelatine, allowing it to dissolve easily.

2. While the gelatine soaks, extract the juice from 3 lemons and 1 orange. You can use a manual citrus juicer or a juicer machine to obtain the fresh citrus juice.

3. Once the gelatine has soaked, add the citrus juice and 3 cups of sugar to the bowl. Stir well to combine.

4. Heat 3 pints of water in a pot until it reaches boiling point.

5. Slowly pour the boiling water into the gelatine mixture while stirring continuously. Ensure that all the ingredients are well incorporated.

6. Prepare two molds of the same size. Pour half of the jelly mixture into each mold.

7. In one mold, add half a cup of candied cherries and gently stir to distribute them evenly. In the other mold, add one pound of blanched almonds. The almonds will naturally rise to the top.

8. Place both molds in the refrigerator or on ice and let them set for at least 24 hours. The longer the jelly sets, the firmer it becomes.

9. When ready to serve, carefully loosen the sides of the molds using a knife. Invert the mold with the almond jelly onto a fruit platter, creating a beautiful layered effect.

10. Slice down into the jelly, creating individual servings. Serve each slice with a dollop of whipped cream on top.

Similar Recipe Dishes:
If you enjoyed this Gelatine with Fruit recipe, you might also enjoy trying these similar dishes:

1. Fruit Jelly Salad: Prepare a mixture of various fruits such as grapes, mandarin oranges, and pineapple chunks. Combine them with gelatine dissolved in fruit juice for a refreshing and colorful salad.

2. Mixed Berry Panna Cotta: Create a creamy and smooth panna cotta flavored with a combination of mixed berries such as strawberries, blueberries, and raspberries. Set it in individual serving glasses for an elegant dessert.

3. Peach and Mango Jelly: Combine the sweetness of peaches and the tropical flavors of ripe mangoes in a gelatine-based dessert. Serve with a scoop of vanilla ice cream for a delightful contrast of textures.

Feel free to experiment with different fruits and flavors to create your own unique gelatine-based desserts!

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