Name: Cherry Jellies
Ingredients: clear jelly; gold leaf; white whipped jelly; cherry jelly; 1 glass noyeau; a few drops cochineal

Cherry Jellies

Ingredients

Directions

Pour a little clear jelly into the top of each mold.
Mix a sheet of gold leaf into the jelly in each mold using a spoon; let it set.
Once set, add a layer of white whipped jelly on top.
When the white jelly is set, fill the molds with cherry jelly made from enough clear jelly to fill the molds, adding 1 glass of noyeau and a few drops of cochineal for color.

Recipe from a historical cookbook (Internet Archive).

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

Gold leaf: Adds decorative shine to the clear layer; it does not change the set or flavor.
Noyeau: Adds almond-cherry aroma and flavor to the cherry jelly layer.
Cochineal: Colors the cherry jelly a deep red.

“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.