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French Cotillons

French Cotillons

Cotillons are a French dessert speciality with a sponge cake base, jelly and vanilla custard, to serve on spoons. Follow the recipe, try to prepare it!

18 November, 2018
Average: 2.5 (54 votes)


Dietary Consideration

serves for


total time

1 HR 20 MIN


50 g
Cocoa Powder
1 tbsp
All purpose flour
2 1/2 tbsp
1 tbsp
3 tbsp, ground
20 ml
Cherry Juice
150 ml
2 sheets
200 ml
Vanilla extract
1/2 pod
Egg yolks
3 tbsp
All purpose flour
2 tbsp
a pinch
Cooking Spray


For the sponge

  • Spray 4 small moulds 8 cm in diameter with cooking spray.
  • Separate the eggs. Beat the eggs whites with the sugar until they form stiff peaks.
  • Mix the flour with the ground almonds, cocoa and cornflour and fold into the beaten egg whites with the egg yolks, adding alternate amounts of dry ingredients and egg yolk.
  • Spread on a baking tray lined with baking parchment, so that you will be able to cut out 4 circles 8 cm in diameter when the sponge is baked.
  • Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for 8-10 minutes.
  • Remove from the oven, turn on to a cooling rack, remove the baking parchment and leave to cool.
  • Then cut out four circles and sprinkle with kirsch.

For the jelly

  • Soak the gelatine in cold water. Warm the cherry juice, squeeze out the gelatine and dissolve in the warm juice.
  • Pour into the prepared moulds and chill until the jelly sets.

For the custard

  • Scrape the seeds out of the vanilla pod, put into a pan with the milk and the pod and bring to the boil. Remove from the heat.
  • Beat the egg yolks and sugar in a bowl until creamy, adding the flour at the same time.
  • Slowly stir the warm milk into the egg yolk mixture then pour everything back into the pan.
  • Remove the vanilla pod and beat over a low heat until the custard thickens.
  • Do not let it boil!
  • Leave to cool until the custard begins to set, then pour on top of the jelly in the moulds and place a circle of sponge on top.
  • Press lightly and chill for at least 30 minutes.
  • Turn out of the moulds and serve garnished with redcurrants and chocolate curls.

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