French Liqueur Creams (Sauce)

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Put the cream, sugar, brandy, vanilla essence, rose water, rum, and Kirsch liqueur into the charged ice machine and freeze it dry.
  2. Divide the mixture into three parts.
  3. Color one part with a few drops of Marshall’s Carmine.
  4. Color one part with Marshall’s Sap Green.
  5. Leave the other part plain.
  6. Fill up a Neapolitan ice mould in layers with the three colors.
  7. When the mould is full, put it in the charged ice cave for two and a half hours.
Original Text
French Liqueur Creams (Sauce) Petites Crèmes au Liqueur à la Française Take one pint of double cream, two ounces of castor sugar, one wineglassful of good brandy, a teaspoonful of vanilla essence, half a gill of rose water, one tablespoonful of Silver Rays (white) rum and a tablespoonful of Kirsch liqueur; put it into the charged ice machine and freeze it dry; divide it into three parts, colour one with a few drops of Marshall’s Carmine, one with Marshall’s Sap Green, and leave the other plain. Fill up a Neapolitan ice mould in layers with the three colours, and when the mould is full put it in the charged ice cave for two and a
Notes
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