Tortoni Pudding

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Put one and a half pints of milk into a stewpan with a split pod of vanilla and two ounces of white Mocha coffee berries that have just been roasted.
  2. Bring the milk to the boil, then let it infuse in the bain-marie for one hour.
  3. Strain it on to four ounces of castor sugar and eight raw yolks of eggs.
  4. Return it to the stove, and stir it over the fire till it thickens, but do not let it boil.
  5. Tammy it, and when cool put it into the charged freezer.
  6. Partly freeze it, add half a pint of stiffly-whipped cream and a wineglass of Kirsch liqueur or syrup.
  7. Refreeze it and put it into any fancy ice-pudding mould.
  8. Place this in the charged ice cave for three hours, then turn out the pudding in the usual way on to a dish.
  9. Serve over it some whipped cream that is flavoured with a little vanilla essence sweetened for each half-pint with one and a half ounces of castor sugar and coloured with a few drops of Marshall's Carmine.
Original Text
Tortoni Pudding Pouding à la Tortoni Put one and a half pints of milk into a stewpan with a split pod of vanilla and two ounces of white Mocha coffee berries that have just been roasted; bring the milk to the boil, then let it infuse in the bain-marie for one hour, strain it on to four ounces of castor sugar and eight raw yolks of eggs, return it to the stove, and stir it over the fire till it thickens, but do not let it boil; tammy it, and when cool put it into the charged freezer, partly freeze it, add half a pint of stiffly-whipped cream and a wineglass of Kirsch liqueur or syrup; refreeze it and put it into any fancy ice-pudding mould; place this in the charged ice cave for three hours, then turn out the pudding in the usual way on to a dish, serve over it some whipped cream that is flavoured with a little vanilla essence sweetened for each half-pint with one and a half ounces of castor sugar and coloured with a few drops of Marshall's Carmine. Use for a dinner sweet.
Notes
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