A simple, and refined cold sweet entremet. Mould of strawberries.

Ingredients

• 1 pot strawberry jam (Use a good-quality jam; the original quantity is unspecified — use enough to make a generously flavoured syrup thinned to the consistency of a water ice mixture.)
• 1 as needed water (Use enough to dilute the strawberry jam into a thin, pourable syrup, similar in consistency to a water ice base.)
• 1 as needed isinglass (Isinglass is a traditional setting agent made from fish bladder. It is available from specialist suppliers. Use enough to set your syrup into a firm but delicate jelly when chilled. Modern leaf gelatine is not specified and should not be substituted unless the original intends it — use isinglass as written.)
• 1 as needed almonds (Used to decorate the inside of the mould before filling. Blanched almonds work well as they press neatly against the mould surface.)

Instructions

1. 1Spoon your strawberry jam into a bowl or saucepan. Gradually stir in water, a little at a time, until the mixture is well diluted and resembles the consistency of a water ice base — it should be thin enough to pour freely but deeply flavoured and coloured. Stir thoroughly until the jam has fully dissolved into the water with no lumps remaining.
2. 2Place your isinglass in a small saucepan with a little water. Heat gently over a low heat, stirring, until the isinglass has completely melted and the liquid is clear. Remove from the heat and allow it to cool until it is no longer hot to the touch but still fully liquid and not yet beginning to set. Once cooled, pour it through a fine sieve or strainer into the strawberry syrup. Stir the syrup and isinglass together thoroughly so the setting agent is evenly distributed throughout.
3. 3Take a plain jelly or pudding mould and arrange your almonds decoratively around the inside surfaces, pressing them gently against the sides and base so they will show on the outside once the mould is turned out. Place the decorated mould onto ice (or into your freezer or refrigerator) for a few minutes to help the almonds stay in place. Once chilled, carefully pour your strawberry syrup mixture into the mould, taking care not to disturb the almonds.
4. 4Cover the filled mould with its lid, a plate, or a piece of greaseproof paper pressed across the top to prevent any ice or water getting in. Place the covered mould in ice and leave it undisturbed for two hours, until the strawberry mixture has set firmly into a jelly. If you do not have a traditional ice box, place the covered mould in the coldest part of your refrigerator for the same amount of time.
5. 5Once the jelly has set firmly, remove the mould from the ice. To turn it out, briefly dip the outside of the mould in warm water for a few seconds, then place a serving plate face-down on top of the mould and flip both over together in one confident motion. The strawberry jelly should slide out cleanly onto the plate with the almond decoration visible on the outside. Serve immediately with cold custard poured into separate glasses alongside.