Rose Cream Ice with Fruits

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Meringue Mixture
Instructions (24)
  1. Roll out three-quarters of a pound of puff paste to not quite a quarter-inch thick.
  2. Brush it over with beaten-up egg.
  3. Stamp it out in rounds about five inches in diameter.
  4. Place the pieces on a wetted baking-tin.
  5. Prick the paste to prevent it blistering.
  6. With a cutter about two and a half inches in diameter, stamp out the centres so as to form the paste into rings.
  7. Put these into a quick oven for fifteen to twenty minutes.
  8. Take up and put them aside till cold.
  9. Rub some jam, such as raspberry, through a hair sieve.
  10. Mask the top of each ring with the sieved jam, with the exception of the one intended for the top.
  11. Arrange one on the other in a pile with the unmasked ring on top.
  12. Place the pile on a paste bottom.
  13. Prepare a meringue mixture as below.
  14. Completely cover the pastry with the meringue mixture, using a forcing bag and rose-pipe for the purpose.
  15. Dust over with castor sugar and ornament if liked with any dried fruits.
  16. Dish up as shown in engraving.
  17. Fill up the hollow space in the centre with Rose cream ice.
  18. Have an iced macedoine of fruit handed in a bowl of plain ice.
  19. Serve for dinner, ball supper, &c.
Meringue Mixture
  1. Put into a stewpan half a pound of Marshall's Cane Sugar and a quarter-pint of water.
  2. Boil them to pearl.
  3. Whip six large or eight small raw whites of eggs with a pinch of salt.
  4. Add the syrup to it.
  5. Then use as instructed in the main recipe.
Original Text
Rose Cream Ice with Fruits Crème de Roses aux Fruits Take three-quarters of a pound of puff paste (see recipe) and roll it out to not quite a quarter-inch thick, brush it over with beaten-up egg, and stamp it out in rounds about five inches in diameter; place the pieces on a wetted baking-tin, prick the paste to prevent it blistering, and with a cutter about two and a half inches in diameter stamp out the centres so as to form the paste into rings; put these into a quick oven for fifteen to twenty minutes, then take up, and put them aside till cold. Rub some jam, such as raspberry, through a hair sieve, and with this mask the top of each ring with the exception of the one intended for the top; arrange one on the other in a pile with the unmasked ring on top, and place the pile on a paste bottom (see recipe); then prepare a meringue mixture as below, and completely cover the pastry with it, using a forcing bag and rose-pipe for the purpose; dust over with castor sugar and ornament if liked with any dried fruits. Dish up as shown in engraving, and fill up the hollow space in the centre with Rose cream ice (see recipe) and have an iced macedoine of fruit handed in a bowl of plain ice (see recipe, ' Bismarck Rhubarb '). Serve for dinner, ball supper, &c. MERINGUE MIXTURE FOR ROSE CREAM Ice WITH FRUITS.—Put into a stewpan half a pound of Marshall's Cane Sugar and a quarter-pint of water and boil them to pearl; whip six large or eight small raw whites of eggs with a pinch of salt, add the syrup to it, then use as instructed.
Notes
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