Gelatine Desserts
Reading edition
In making the following desserts be sure to chill the Carnation Milk thoroughly before whipping.
CHOCOLATE CHARLOTTE
1⅛ tbsp. gelatine 2 tbsp. cold water ½ cup sugar 1½ cups Carnation Milk ½ cup water 1 square bitter chocolate ½ tsp. vanilla ½ doz. lady fingers
Soak granulated gelatine in 2 tbsp. cold water for 5 minutes. Melt shaved chocolate in double boiler, add sugar, ½ cup water, and ½ cup Carnation. Let cook 5 minutes or until smooth; pour over gelatine and stir until dissolved. When cool, add the vanilla. Whip 1 cup of Carnation which has been chilled for a couple of hours, gradually add the chocolate and gelatine mixture and stir until it begins to thicken. When well thickened pour carefully into a mold which has been lined with lady fingers. Let stand in a cold place for an hour or more. When ready to serve turn out on a flat dish, cover with whipped cream, and garnish with maraschino cherries or nuts. Serves 5.
MACAROON DESSERT
1¼ tbsp. gelatine ¾ cup water 9 macaroons, crumbled 1¾ cup Carnation Milk 2 egg yolks, slightly beaten ¼ cup sugar 1 tsp. vanilla
Soak gelatine for 5 minutes in ¼ cup water mixed with ¼ cup of Carnation. Scald ½ cup of Carnation diluted with ½ cup of water; pour over slightly beaten egg yolks to which the sugar has been added; cook in a double boiler until the mixture thickens slightly (about 3 minutes); pour over the gelatine and stir until dissolved. When cool, add the vanilla. Whip 1 cup of Carnation which has been chilled for a couple of hours, gradually add the gelatine mixture and stir until it begins to thicken. Add the crumbled macaroons and pour into a mold. Let stand in a cold place for an hour or more. When ready to serve turn out on a flat dish and garnish as desired. Serves 5.
PINEAPPLE BAVARIAN CREAM
1¼ tbsp. gelatine ¼ cup cold water 1 cup Carnation Milk 1 cup grated pineapple and juice ⅛ tsp. salt 3 tbsp. lemon juice ½ cup sugar
Soak gelatine in cold water for 5 minutes. Heat pineapple, sugar and salt; add the soaked gelatine and lemon juice. Set in a pan of cold water to cool. Whip the Carnation which has been chilled for a couple of hours; as soon as the pineapple mixture begins to thicken add it to the whipped Carnation. Pour into a mold and chill. Serves 5.
PRUNE CREAM
1 cup chopped cooked prunes 1½ tbsp. lemon juice ¼ cup powdered sugar ¾ cup Carnation Milk ¼ tsp. gelatine
Whip Carnation Milk, following directions on page 31. Add lemon juice, sugar, and few grains of salt to chopped cooked prunes. Fold the prune mixture into the whipped Carnation. Serves 5.
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