ICED PUDDING, A LA PRINCE ALBERT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For the rice custard ice
For the apricot ice
For adjusting apricot ice consistency
For garnish
Instructions (12)
  1. Prepare some rice custard ice, as directed for the pudding à la Cintra (No. 1339): about half that quantity will suffice.
  2. Slice up a dozen ripe apricots, and boil them with twelve ounces of sugar, and half a pint of water, until the fruit is dissolved.
  3. Pass the boiled apricots through a sieve.
  4. If the apricot mixture should be too thick, add a little thin syrup.
  5. Freeze the apricot mixture in the usual manner.
  6. Line a pudding-mould with a coating of the apricot-water ice, about half an inch thick.
  7. Fill the centre of the mould entirely with the iced rice-custard.
  8. Cover the pudding with the lid of the mould.
  9. Immerse the mould in rough ice until dishing-up time.
  10. Place the pudding on its dish.
  11. Garnish with some wafers-gauffres filled with whipped cream seasoned with noyau.
  12. Serve immediately.
Original Text
ICED PUDDING, A LA PRINCE ALBERT. PREPARE some rice custard ice, as directed for the pudding à la Cintra (No. 1339): about half that quantity will suffice. Slice up a dozen ripe apricots, and boil them with twelve ounces of sugar, and half a pint of water, until the fruit is dissolved; then pass it through a sieve—if it should be too thick, add a little thin syrup, and freeze this in the usual manner. The two ices being ready, a pudding-mould should be lined with a coating of the apricot-water ice, about half an inch thick, and the centre filled up entirely with the iced rice-custard; cover the pudding with the lid of the mould, and immerse it in rough ice until dishing-up time. The pudding must then be placed on its dish, garnished with some wafers-gauffres filled with whipped cream seasoned with noyau, and served immediately.
Notes
—