4612 Gelées à la Moscovite

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


These are ordinary jellies filled into moulds which can be tightly closed with a lid; to ensure that the moulds are hermetically sealed a layer of butter is spread over the joins with the lid.

They are then buried in ice and freezing salt like an ice-cream sweet, left until the lowering of the temperature causes the formation of a thin layer of frosting around the outer part of the jelly, so giving it a pretty effect.

It is important to remove the moulds from the ice as soon as the contrasting layer is formed and the jelly set, as a prolonged stay in the ice will transform the jelly into a block of uneatable ice.