{"product_id":"vintage-french-oval-copper-cake-and-jelly-mould-fruit-design","title":"Vintage French Oval Copper Cake and jelly mould — Fruit Design","description":"\u003cp\u003eNot only is this a gorgeous mould, we have a simple and fun adult jelly dish recipe!  Keep reading….\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eA 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.\u003c\/p\u003e\n\u003cp\u003eSourced 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.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDisplay it hanging with the copper face showing, or rest it among pottery and well-used cookbooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: France\u003c\/p\u003e\n\u003cp\u003eAge: Vintage; exact date unconfirmed\u003c\/p\u003e\n\u003cp\u003eMaterial: Copper exterior with a silver-coloured lining, likely tin\u003c\/p\u003e\n\u003cp\u003eDimensions: 21 cm wide × 8 cm deep\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e Features: Oval shape, fruit-and-leaf decoration, fluted sides, rolled rim and hanging ring\u003c\/li\u003e\n\u003cli\u003eCondition: Aged patina, surface scratches, small marks and visible wear to the interior lining. Please refer to photographs.\u003c\/li\u003e\n\u003cli\u003eUse: Offered as a decorative piece; suitability for food use has not been assessed. But looks suitable to us. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA \u003c\/span\u003e\u003cspan\u003eraspberry and rosé jelly\u003c\/span\u003e\u003cspan\u003e would be lovely in this mould—fresh, slightly tart and gently boozy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYour copper mould’s lining is visibly worn, so use a modern food-safe mould unless this one has been professionally checked for food use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEasy raspberry \u0026amp; rosé jelly\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eServes approximately 6 · Make the day before\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e500 ml rosé wine\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e250 ml water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e100 g caster sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e150 g raspberries, fresh or frozen\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 tablespoon lemon juice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePowdered gelatine sufficient to set \u003c\/span\u003e\u003cspan\u003e750 ml liquid\u003c\/span\u003e\u003cspan\u003e, following the packet’s firm\/unmoulding instructions\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eReserve a little of the measured cold water to bloom the gelatine according to its packet instructions.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePut the remaining water, sugar and raspberries into a saucepan. Simmer gently for 5 minutes, then strain through a fine sieve.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStir the bloomed gelatine into the warm raspberry liquid until completely dissolved. Add the rosé and lemon juice.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMeasure the mixture and top up with water to \u003c\/span\u003e\u003cspan\u003e750 ml\u003c\/span\u003e\u003cspan\u003e. Pour into a food-safe mould and refrigerate overnight.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTo serve, briefly dip the outside of the mould in warm water, place a serving plate over it and invert.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eCheck the mould’s capacity first:\u003c\/span\u003e\u003cspan\u003e fill it with water and measure how much it holds. Scale the recipe and gelatine together if needed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing ideas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eMy pick:\u003c\/span\u003e\u003cspan\u003e fresh raspberries, redcurrants and softly whipped vanilla Chantilly cream.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eA little richer:\u003c\/span\u003e\u003cspan\u003e whipped mascarpone with vanilla and a little icing sugar.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFor crunch:\u003c\/span\u003e\u003cspan\u003e serve with almond tuile biscuits or buttery shortbread.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eKeep the fruit around the base so the moulded pattern remains visible. Serve well chilled. \u003c\/span\u003e\u003cspan\u003eThis dessert retains alcohol\u003c\/span\u003e\u003c\/p\u003e","brand":"Founders of Rome","offers":[{"title":"Default Title","offer_id":45783988600898,"sku":"FOR-4180-UNT-FOUNDERS O","price":245.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/3981\/8050\/files\/BC86A6A0-6CB7-4870-86CB-E12C51CD253A.png?v=1792805065","url":"https:\/\/foundersofrome.co.nz\/products\/vintage-french-oval-copper-cake-and-jelly-mould-fruit-design","provider":"Founders of Rome","version":"1.0","type":"link"}