Jaumange, also known as "Jelly Pudding," is a traditional dessert that dates back to the Victorian era. It is a delightful combination of sweet flavors, tangy lemons, and the rich aroma of brandy and sherry. This dessert gained popularity during the late 19th and early 20th centuries when it was often served at formal dinner parties and special occasions.
Fun fact: The name "Jaumange" is believed to have originated from the French term "jaune manger," meaning "yellow food." This name is a testament to the vibrant yellow color of this delicacy.
The recipe below yields a delightful Jaumange that serves approximately four to six people:
- 1/2 pound of white sugar
- 3/4 pint of water
- Peel of 2 lemons, thinly cut
- 1 ounce of dissolved isinglass
- Juice of 3 lemons
- 1 glass of brandy
- 3 glasses of sherry
- 5-6 egg yolks
1. In a saucepan, combine the white sugar, water, and thinly cut lemon peel. Place the pan over medium heat and simmer the mixture until the sugar is completely melted, stirring occasionally.
2. Once the sugar has melted, stir in the dissolved isinglass, lemon juice, brandy, and sherry. Mix the ingredients well until everything is fully combined.
3. In a separate bowl, whisk the egg yolks until they become smooth and creamy. Gradually add the whisked egg yolks to the lemon and alcohol mixture, whisking continuously to prevent the eggs from curdling.
4. Next, transfer the mixture to a heatproof bowl or basin that can fit inside a pan of boiling water. This will allow the Jaumange to thicken evenly.
5. Place the heatproof bowl or basin into a larger pan filled with boiling water. The water level should reach about halfway up the sides of the bowl or basin. Keep stirring the mixture continuously as it thickens.
6. After a few minutes, the Jaumange should start to thicken. If it doesn't, place the pan with the water and Jaumange mixture directly on the stovetop. Stir for a few more minutes until the desired thickness is achieved.
7. Once the Jaumange has thickened, remove the heatproof bowl or basin from the pan of boiling water. Carefully pour the mixture into a decorative mold to give it a beautiful shape.
8. Allow the Jaumange to cool at room temperature before transferring it to the refrigerator. Refrigerate for at least 4-6 hours or until fully set.
Now, sit back and wait for your Jaumange to transform into a wobbly, yet firm, dessert that is sure to impress your guests!
Similar dessert dishes you may enjoy:
1. Blancmange: This French dessert is similar to Jaumange in texture and appearance. It is made with milk, sugar, and cornstarch, giving it a creamy and jiggly consistency.
2. Panna Cotta: Originating from Italy, Panna Cotta is a chilled dessert made with cream, sugar, and gelatin. It is often served with fresh fruit or a drizzle of caramel sauce.
3. Bavarian Cream: This classic dessert combines a custard base with gelatin, resulting in a creamy and light texture. It can be flavored with various extracts such as vanilla or chocolate.
4. Flan: A popular dessert in Spanish-speaking countries, flan is a silky smooth custard topped with caramel sauce. It is baked and then chilled before serving.
5. Lemon Posset: Another British dessert, Lemon Posset is made by heating cream, sugar, and lemon juice. Once set, it forms a velvety dessert with a tangy citrus flavor.
So, whether you choose to enjoy Jaumange on its own or experiment with other similar desserts, these sweet treats are sure to satisfy your cravings for something indulgent and delightful.