Definition of dariole in English:



  • 1(in French cooking) a small, flowerpot-shaped mould in which an individual sweet or savoury dish is cooked and served:

    ‘set the filled darioles in the saucepan’
    • ‘Pass through a fine sieve and pour into four or six dariole moulds, putting into the refrigerator to set.’
    • ‘Now press the mix into dariole moulds and chill in the fridge.’
    • ‘Spoon into six lightly oiled dariole moulds or mini-pudding moulds, cover with cling film and chill overnight.’
    • ‘Divide mixture into creased moulds and bake for 30 minutes by placing the moulds (use individual dariole moulds or ovenproof ramekins) in a deep baking tray with at least one and a half centimetres of water in the bottom of the tray.’
    • ‘Cut a round from each of six slices of bread, dip into the reserved juice, then place in the bases of either ramekins or dariole moulds.’
    • ‘Pour the mixture into six very lightly oiled dariole moulds or 7.5cm ramekins, cover and chill for four hours or until set.’
    1. 1.1 An individual savoury or sweet dish cooked and served in a dariole mould.


Late Middle English: from Old French.