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The process of preparing this intricate dessert involves a few precise steps. Using gelatin—either sheets or powdered—combined with water, sugar, and the signature Chartreuse, the preparation begins by softening the gelatin and then allowing it to blend with the sweetened water mixture. The key is ensuring that the gelatin does not boil; it should simply dissolve into the syrup, maintaining its unique texture.

When it comes to the peaches, they can be selected fresh during their prime seasons or utilized from canned supplies, reflecting the availability of ingredients aboard the Titanic. A method to easily remove the skins involves blanching the peaches in boiling water, emphasizing the attention to detail that diners would have expected from a first-class meal.