Recipes > Desserts > Pain la Victoria

Pain la Victoria


  • ripe raspberries
  • 1 ounce gelatine
  • 3/4 cup sugar
  • 1 glass of white wine
  • 1 quart almond blanc-mange


Press 1 pint ripe raspberries through a sieve and mix it with the gelatine dissolved in 1/2 pint water; put the sugar into 1/2 pint cold water and stir until dissolved; then add it to the raspberries with the white wine; place this on ice till it begins to thicken; prepare the almond blanc-mange; set a plain form into cracked ice and put in a layer of raspberries about an inch in thickness; let this get hard; then put in a layer of blanc-mange; after this is firm again put in raspberries, then blanc-mange; continue till all is used; let it remain on ice for 2 hours; when ready to serve turn the pain onto a round dish and garnish with fruit.


Print recipe/article only


Desserts and Salads (1920).

comments powered by Disqus