Gooseberry Charlotte

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Thinly coat the bottom of a mould with jelly, and, when set, decorate with neatly-cut slices of cherry and leaves of angelica. Both these fruits should be cut thickly as they are translucent and will not show clearly if too thin. Re-coat with a second layer of cold liquid jelly, sufficient only to cover the decoration. When the jelly has set, line the sides of the mould with savoy fingers, havi