Prune Mould
Ingredients
Directions
Prepare the prunes
Stew the prunes in the water until tender, about 2 hours for hard prunes.
Remove the stones from the prunes.
Set the mould
Add the claret, sugar, and gelatine dissolved in a little water.
Pour the mixture into a border mould that has been dipped in water.
Once cold, turn out the mould and fill the center with custard or whipped cream.
Garnish with blanched almonds or glacé cherries if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Sets the liquid so the mixture holds its shape when turned out of the mould.
- Prunes
- Provide the main body, sweetness and flavour of the mould after stewing.
- Castor sugar
- Adds sweetness and balances the tartness of the prunes and claret.
- Claret
- Adds acidity and wine flavour that cuts the sweetness of the prunes.
The step that matters
Dissolve the gelatine fully before adding it to the mixture. Gelatine only sets when it is completely dissolved and evenly distributed. Undissolved granules leave weak or grainy patches, so the mould may not hold its shape when turned out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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