Noyau Cream

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Blanch and pound the almonds, moistening with a little of the cream.
  2. Rub through a hair sieve.
  3. Whip the rest of the cream.
  4. Flavour with noyau.
  5. Stir in the almonds and mix till smooth.
  6. Dissolve the gelatine, which should have been soaked in preparation, in a very little hot water.
  7. Strain and stir until cool but still liquid.
  8. Pour into the cream, stirring continually until thoroughly mixed.
  9. Pour into a mould.
Original Text
Noyau Cream ¹⁄₄ lb. Jordan almonds ¹⁄₂ oz. bitter almonds ¹⁄₄ lb. powdered sugar 1¹⁄₄ pints cream 1 oz. gelatine Noyau Blanch and pound the almonds, moistening with a little of the cream. Rub through a hair sieve. Whip the rest of the cream. Flavour with noyau. Stir in the almonds and mix till smooth. Dissolve the gelatine, which should have been soaked in preparation, in a very little hot water. Strain and stir until cool but still liquid. Pour into the cream, stirring continually until thoroughly mixed. Pour into a mould.
Notes
—