Pudding of Figs in Aspic, a la Cabinet
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Ingredients 9 ingredients
- one tablespoon brandy
- Cut
- one cup lemon aspic
- One pound figs
- one cup whipped cream
- Water
- half cup milk
- Dip
- four tablespoons sugar
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
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- Pouding aux Figues en Aspic , a la Cabinet One pound figs, half cup milk, six tablespoons dissolved Cox’s gelatine, one tablespoon brandy, four tablespoons sugar, one cup lemon aspic, one cup whipped cream.
- Glaze mould with aspic, line with cooked figs and one cup whipped cream that contains some gelatine.
- Glaze again and fill.
- Filling.
- Stir milk on ice;
- add gelatine, brandy, and sugar, then the figs (cooked and cut in small pieces);
- last add the whipped cream.
- Fill mould, leave on ice until ready to serve.
- Dip in warm water and turn out on a paper doily.
- Serve with whipped cream.
Plating
Cookware for this recipe
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Whisk
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Chef's knife
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Wooden spoon