Vintage French Oval Copper Cake and jelly mould — Fruit Design

Not only is this a gorgeous mould, we have a simple and fun adult jelly dish recipe!  Keep reading….

A vintage French copper cake mould with a raised fruit-and-leaf design, deeply fluted sides and a warm, aged patina. Its oval form and hanging ring make it a charming decorative piece for a kitchen rail, open shelf or dresser.

Sourced in France, this copper mould brings texture and a little French culinary history to the kitchen. The detailed fruit motif decorates the exterior, while the silver-coloured interior reveals the corresponding recessed pattern.

Display it hanging with the copper face showing, or rest it among pottery and well-used cookbooks.

Details

Origin: France

Age: Vintage; exact date unconfirmed

Material: Copper exterior with a silver-coloured lining, likely tin

Dimensions: 21 cm wide × 8 cm deep

•  Features: Oval shape, fruit-and-leaf decoration, fluted sides, rolled rim and hanging ring
• Condition: Aged patina, surface scratches, small marks and visible wear to the interior lining. Please refer to photographs.
• Use: Offered as a decorative piece; suitability for food use has not been assessed. But looks suitable to us. 

The Recipe

A raspberry and rosé jelly would be lovely in this mould—fresh, slightly tart and gently boozy.

Your copper mould’s lining is visibly worn, so use a modern food-safe mould unless this one has been professionally checked for food use.

Easy raspberry & rosé jelly
Serves approximately 6 · Make the day before

• 500 ml rosé wine
• 250 ml water
• 100 g caster sugar
• 150 g raspberries, fresh or frozen
• 1 tablespoon lemon juice
• Powdered gelatine sufficient to set 750 ml liquid, following the packet’s firm/unmoulding instructions

Method

1. Reserve a little of the measured cold water to bloom the gelatine according to its packet instructions.
2. Put the remaining water, sugar and raspberries into a saucepan. Simmer gently for 5 minutes, then strain through a fine sieve.
3. Stir the bloomed gelatine into the warm raspberry liquid until completely dissolved. Add the rosé and lemon juice.
4. Measure the mixture and top up with water to 750 ml. Pour into a food-safe mould and refrigerate overnight.
5. To serve, briefly dip the outside of the mould in warm water, place a serving plate over it and invert.

Check the mould’s capacity first: fill it with water and measure how much it holds. Scale the recipe and gelatine together if needed.

Serving ideas

• My pick: fresh raspberries, redcurrants and softly whipped vanilla Chantilly cream.
• A little richer: whipped mascarpone with vanilla and a little icing sugar.
• For crunch: serve with almond tuile biscuits or buttery shortbread.

Keep the fruit around the base so the moulded pattern remains visible. Serve well chilled. This dessert retains alcohol