No. 1968 — Layered Jellies in Several Colours
English historical translation of Molokhovets recipe No. 1968 from the 1901 Russian cookbook, retaining original methods and measures.
Layer two, three or four contrasting jellies with mousse or blancmange, using combinations described by the original.
Three-colour: red jelly, white blancmange, then chocolate or coffee blancmange.
Seven or more layers: raspberry jelly, white blancmange, cornflower jelly, white blancmange, lemon jelly, white blancmange, cornflower jelly, and so on.
Two-colour blancmange: white with chocolate or coffee. Two-colour jelly: yellow with dark blancmange, or red with white blancmange.
For nine stripes use four white and five red layers.
Another three-colour combination: red jelly, lemon mousse, and white or dark blancmange. Another two-colour combination: light jelly and raspberry jelly.
For two-colour mousse use white lemon mousse with apricot-coloured lemon mousse.
Do not wait until each layer is completely firm before adding the next. Pour the next layer pleasantly lukewarm, so adjoining layers bond rather than slide apart when unmoulded.