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Chartreuse of Fig in Aspic, a la Ethel

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Ingredients 10 ingredients

  1. one and a half cups whipped cream
  2. Chop
  3. half cup fig juice
  4. Water
  5. three tablespoons brandy
  6. Chartreuse
  7. two tablespoons sugar
  8. Lemon
  9. Aspic
  10. Cut
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take half pound figs that have been cooked in brandy, sugar, lemon, and water;
  2. let stand until cold.
  3. Glaze a ring mould with lemon aspic, press the figs out, cut in strips about half inch wide, turn the inside of the fig down to the mould.
  4. Decorate any design desired with white and pink cream (that contains some gelatine) on each side of the figs.
  5. Glaze again with the aspic, and fill with the chartreuse of fig.
  6. Chartreuse of Fig.
  7. Chop figs very fine and pass through the machine;
  8. add to them three tablespoons brandy, juice of a lemon, seven tablespoons dissolved Cox’s gelatine, half cup fig juice, and two tablespoons sugar;
  9. stir on ice until thickened.
  10. When cold, carefully add one and a half cups whipped cream.
  11. Fill the mould, leave on ice until ready to serve.
  12. Turn out on a paper doily.
  13. Serve with whipped cream.
  14. Garnish with spun sugar.

Plating

Cookware for this recipe

  • Whisk
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Spatula