To some Kirsch-flavoured jelly add a third its quantity of filtered juice of fresh raspberries. Pour into a wide border mould and allow to set.
Turn out on to a round base of cooked sweet pastry, fill the centre with Crème Chantilly and decorate this and the edge of the pastry base with any cold poached fresh fruit. Finish by sprinkling with coarsely crushed Pralin.
© 1903 All rights reserved. Published by Taylor and Francis.