Home > Dessert Recipes > Jellies and Charlottes > Fruit Jelly Madeleine
Fruit Jelly Madeleine
Ingredients
About 1¼ pints lemon jelly
Fresh fruit (black grapes, cherries or strawberries)
For vanilla cream
2 egg yolks
1 dessertspoon caster sugar
¼ pint milk
3-4 tablespoons water
¼ oz gelatine
2-3 drops of vanilla essence
3¾ fl oz double cream (lightly whipped)
Charlotte tin or glass bowl (about 1¾- 2 pints capacity)
Method
Have ready the tin or bowl. Pour in cold jelly to cover base by ¼-½ inch. Arrange the fruit on this and set with a little jelly and put aside.
To prepare the vanilla cream cream the yolks with the sugar, scald the milk, pour on to the eggs, return to pan, thicken over heat without boiling. Add the water to the gelatine and when soft, dissolve over a gentle heat. Add to the custard with a few drops of vanilla.
When custard is cool and on the point of setting, fold in the whipped cream. Pour mixture carefully on to the jellied fruit and leave to set. Add any leftover fruit to remaining jelly and spoon over the top to fill the tin or bowl completely.
Leave madeleine for 1-2 hours, then turn out and surround with chopped jelly.
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