Recipes > Desserts > Gelatin Desserts > Gâteau de Cerise

Gâteau de Cerise

Ingredients

• 1 pound of cooking cherries
• 1/4 pound of lump sugar
• 1/2 pint of water
• few drops of cochineal
• 3/4 of an ounce-packet of gelatine
• juice of one lemon

Instructions

Boil the sugar and water; add the lemon and skim well.

Add the cherries (stoned), and stew for a quarter of an hour.

Melt the gelatine in a little water, and add it to the cherries, with enough cochineal to colour brightly.

Pour the mixture into a border mould.

When set, dip it in hot water for a second or two, and turn on to a glass dish.

Serve with whipped cream in the centre.

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Source

The Skilful Cook (1905).

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