1 Wine Jelly II (prepared separately, quantity sufficient to fill mould one-half inch / 1.3 cm deep plus lining layer)
1 Candied cherries, as needed for decoration
1 Angelica, as needed for decoration
1 Charlotte Russe mixture or Fruit Cream (prepared separately, quantity sufficient to fill centre of mould)
Instructions
1. Prepare Wine Jelly II, Fruit Chartreuse base, and Charlotte Russe mixture or Fruit Cream in advance according to their respective recipes before beginning assembly.
2. Set a decorative mould (approximately 6-cup / 1.4 L capacity) in a pan filled with ice water to chill the vessel thoroughly.
3. Pour in enough liquid Wine Jelly II to form a layer one-half inch (1.3 cm) deep in the bottom of the mould. Allow to set until fully firm, 15-25 min, until the jelly no longer moves when the mould is gently tilted and the surface is clear and cohesive.
4. Decorate the set jelly layer with candied cherries and angelica, pressing them gently into the surface.
5. Proceed as for Fruit Chartreuse: line the sides of the mould with additional Wine Jelly II by ladling a thin layer against the chilled sides, returning the mould to the ice-water bath between additions, until a continuous shell approximately one-quarter to one-half inch (0.6-1.3 cm) thick is formed and fully set. Each side layer should be firm before the next is added, 10-15 min per layer, until the jelly is opaque, no longer tacky to a clean fingertip, and holds its shape when the mould is briefly tilted.
6. Fill the jelly-lined centre with the prepared Charlotte Russe mixture or Fruit Cream, spooning it in gently to avoid disturbing the jelly walls. Smooth the top.
7. If any remaining Wine Jelly II is still liquid, pour a thin sealing layer over the filling to cap the mould. Allow to set 10-15 min until firm.
8. Refrigerate the assembled pudding until fully set and cold throughout, at least 2 hours and up to overnight, until the centre filling is firm when the mould is pressed lightly through a piece of plastic wrap.
9. To unmould: briefly dip the outside of the mould in warm (not hot) water for 5-8 seconds, run a thin knife around the top edge if needed, invert onto a chilled serving plate. The pudding should release cleanly with a glossy jelly exterior. Serve immediately or return to refrigerator.
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