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Recipes & Food Styling
Peaches in Chartreuse Jelly
Interpreting one of the last first class desserts on the Titanic
Sincere thanks to everyone who came together to commemorate this very special day and for everyone who helped support this wonderful program at the Merrill Historical Society!
Sally made a wonderful chocolate popcorn in honor of Titanic third class passenger Dan Coxon – “Popcorn Dan.” She showed everyone her beautiful collection of replica Titanic dishes and coal from the Titanic. She shared a beautiful story of a Titanic survivor who influenced her long-time fascination with the ship.
I made Peaches in Chartreuse Jelly, which was one of the dinner desserts in first class aboard the Titanic on April 14, 1912. I doubled the recipe that Chef Conor McClelland shared from Rayanne House Boutique Accommodation and Restaurant in Holywood, Northern Ireland. I did not have the edible flowers that Chef Conor recommends, but I garnished each serving of the dessert with fresh mint. I added 20 drops of green food coloring to get a bright beautiful sharp green color that matches the evergreen-scented flavor of the Chartreuse. I used canned peaches instead of making peaches in syrup.
Chartreuse is made with 130 herbs, and peppermint is the most noticeable. It has been made in France by Chartreuse monks since the 1700s with a recipe that a monk developed in the 1600s.
Here is Chef Conor’s recipe for Chartreuse jelly:
5 teaspoons powered gelatin
2 cups water
⅓ cup granulated sugar
1 cup Chartreuse
In a small bowl, soften gelatin in 1 cup of the water. In pot, bring remaining water to the boil. Add sugar, stirring until dissolved. Remove from heat, add Chartreuse, and stir to combine. Pour in softened gelatin, stirring constantly until dissolved. Pour gelatin mixture into approximately 5×8-inch container lined with plastic wrap. Refrigerate for 2 hours or until completely set. To assemble: Slice the peaches from one end to the other and fan out at the front of the plate. Spoon a small amount of the peach syrup over it. Turn the jelly onto a chopping board. Slice the jelly thinly and place behind the peaches. Garnish with edible flowers.
—Conor McClelland, Rayanne House, Holywood, Northern Ireland
Note: There is green chartreuse and yellow chartreuse; this recipe is best when made with green chartreuse.