Alexandra Moscovite

Moscovite à l’Alexandra


Put into a mortar one pint of fresh-gathered picked red currants and one pint of picked raspberries; pound them with six ounces of castor sugar and the juice of a lemon; add three-quarters of a pint of water in which three-quarters of an ounce of Marshall’s Finest Leaf Gelatine has been dissolved; rub all through a tammy cloth; colour it a red colour with Marshall’s Liquid Carmine; mix with it a quarter of a pint of good claret and a wineglass of brandy; stir it on ice till the mixture begins to set, then pour it into a nest mould; place this in the charged ice cave for two and a half hours, then dip the shape into tepid water and turn out the moscovite on to a dish. It is greatly improved by being garnished with a compote of raw ripe raspberries or strawberries flavoured with Maraschino liqueur, sweetened with a little castor sugar, and coloured with Marshall’s Liquid Carmine. Serve for a sweet for dinner or luncheon.