969 Crèmes Moulées

Moulded Creams

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

With the creams it is possible to make a variety of small and delicate Hors d’oeuvres which can be highly recommended.

In this case the selected cream, prepared as in the previous recipe is mixed with a few tablespoons of melted jelly in keeping with the basic ingredient and before adding the whipped cream. This mixture is then placed in very small lightly oiled fancy moulds—the fancy moulds used for making petits fours are very suitable for this purpose. Allow to set in a cool place and demould at the last moment on to a suitable dish.