1 batch fruit or wine jelly mixture (prepared per your preferred recipe, approximately 3 cups / 720 ml)
1 Candied cherries, as needed for decoration
1 Angelica, as needed for decoration
1 Fresh sweetened fruit for filling: shredded pineapple, sliced bananas, and strawberries, combined to fill the centre cavity (approximately 1 to 1½ cups / 240–360 ml total)
Instructions
1. Prepare your fruit or wine jelly mixture and allow it to cool to just below setting point (it should coat a spoon and be syrupy but still pourable, approximately 60–65°F / 15–18°C). Set a large ring or charlotte mould (6-cup / 1.4 L capacity, approximately 8 inches / 20 cm in diameter) into a pan of ice water to chill the mould walls.
2. Pour jelly mixture into the chilled mould to a depth of one-half inch (1.3 cm). Allow to set until completely firm — 8 to 12 minutes in ice water; the layer should not move when the mould is tilted.
3. Decorate the set layer with candied cherries and angelica, pressing them gently onto the surface. Add additional jelly mixture by spoonfuls, just enough to cover the fruit decorations. Allow this layer to set firm, 8 to 12 minutes, until the fruit pieces no longer shift when touched.
4. Once firm, place a smaller mould (approximately 4 inches / 10 cm in diameter) in the centre, resting it on the set jelly layer. Fill the smaller mould with ice water to weight it in place.
5. Carefully pour the remaining jelly mixture into the space between the two moulds. Allow to set completely, 20 to 30 minutes in the ice-water bath, until the jelly is fully firm throughout and no longer jiggles.
6. To release the inner mould: first invert it briefly to drain the ice water. Then pour a small amount of tepid water (approximately 90–100°F / 32–38°C) into the inner mould and let it stand 10 to 15 seconds. The inner mould should then lift out cleanly, leaving a cylindrical cavity in the centre of the jelly.
7. Fill the cavity with the fresh sweetened fruit — shredded pineapple, sliced bananas, and strawberries — mounding it slightly. Refrigerate the assembled chartreuse until ready to serve, at least 30 minutes.
8. To unmould: dip the outer mould briefly in warm water (about 5 seconds), run a thin knife around the top edge, and invert onto a chilled serving plate. The chartreuse should release cleanly; the jelly will be translucent with visible fruit decoration on the exterior and a filled fruit centre.
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