Parisian Walnut Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
garnish
Instructions (6)
  1. Put in a mortar half a pound of blanched Jordan almonds, four whole bitter almonds and half a pound of walnuts freed from skin; pound all together with five ounces of castor sugar and a split pod of vanilla; add one and a half pints of unsweetened custard (' Book of Ices,' pages 6 and 7), and rub all through a fine wire sieve.
  2. Cold pour the mixture into the charged freezer and freeze it to the consistency of a batter.
  3. Add to it a wineglassful of brandy, a wineglassful of sherry, one pint of stiffly-whipped cream that has been sweetened with one and a half ounces of fine castor sugar, and two ounces of blanched and skinned almonds that have been finely chopped and then baked a nice golden colour.
  4. Refreeze the mixture and put it into an egg mould, tie it up, place it in the charged ice cave for three and a half to four hours, during which time turn it about so that the ice becomes evenly frozen.
  5. When ready to serve dip the mould into cold water and turn out the ice in the usual way on a paper on to a dish.
  6. Garnish round the bottom with whipped cream that is mottled with Marshall's Carmine, using a forcing bag and large rose-pipe for the purpose; place in this at regular intervals some small artificial vine leaves, and serve for a dinner or dessert ice.
Original Text
Parisian Walnut Cream Crème de Noix à la Parisienne Put in a mortar half a pound of blanched Jordan almonds, four whole bitter almonds and half a pound of walnuts freed from skin; pound all together with five ounces of castor sugar and a split pod of vanilla; add one and a half pints of unsweetened custard (' Book of Ices,' pages 6 and 7), and rub all through a fine wire sieve; then cold pour the mixture into the charged freezer and freeze it to the consistency of a batter; add to it a wineglassful of brandy, a wineglassful of sherry, one pint of stiffly-whipped cream that has been sweetened with one and a half ounces of fine castor sugar, and two ounces of blanched and skinned almonds that have been finely chopped and then baked a nice golden colour; refreeze the mixture and put it into an egg mould, tie it up, place it in the charged ice cave for three and a half to four hours, during which time turn it about so that the ice becomes evenly frozen; then when ready to serve dip the mould into cold water and turn out the ice in the usual way on a paper on to a dish; garnish round the bottom with whipped cream that is mottled with Marshall's Carmine, using a forcing bag and large rose-pipe for the purpose; place in this at regular intervals some small artificial vine leaves, and serve for a dinner or dessert ice. George's Cheltenham Wafers should be handed on a separate plate.
Notes
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