Little Strawberry and Raspberry Creams in (Nougat) Cases

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For the Creams
For the Nougat Cases
Instructions (7)
  1. Prepare some Strawberry Custard and Raspberry Custard (‘ Book of Ices,’ pp. 22 and 49), freeze them separately in the charged freezer, and arrange them in little assorted ice moulds, putting the strawberry ice on one side and the raspberry on the other.
  2. Close up the shapes, put them in the charged ice cave and freeze them for about two hours.
  3. Turn out the creams on to a clean cloth, place each in a little paper or nougat case, prepared as below, which has been first filled, by means of a forcing bag and a large rose pipe, with stiffly-whipped garnishing cream flavoured with vanilla and sprinkled with a little finely-shredded or chopped blanched pistachio nuts.
  4. Dish up the cases, as shown in engraving, on a dish-paper, and serve for a sweet for dinner, or luncheon, or for tennis parties, &c.
NOUGAT CASES
  1. Prepare half a pound of nougat paste (see recipe), and with it line some well-oiled little square tins.
  2. Trim off the edges of the paste evenly, and when cold turn out the cases.
  3. Garnish the edges with Royal icing (see recipe) by means of a small forcing bag and rose pipe.
Original Text
Little Strawberry and Raspberry Creams in (Nougat) Cases Petites Crèmes de Fraises et Framboises en Caisses (de Nougat) Prepare some Strawberry Custard and Raspberry Custard (‘ Book of Ices,’ pp. 22 and 49), freeze them separately in the charged freezer, and arrange them in little assorted ice moulds, putting the strawberry ice on one side and the raspberry on the other; close up the shapes, put them in the charged ice cave and freeze them for about two hours; then turn out the creams on to a clean cloth, place each in a little paper or nougat case, prepared as below, which has been first filled, by means of a forcing bag and a large rose pipe, with stiffly-whipped garnishing cream (see recipe) flavoured with vanilla and sprinkled with a little finely-shredded or chopped blanched pistachio nuts. Dish up the cases, as shown in engraving, on a dish-paper, and serve for a sweet for dinner, or luncheon, or for tennis parties, &c. NOUGAT CASES.—Prepare half a pound of nougat paste (see recipe), and with it line some well-oiled little square tins; trim off the edges of the paste evenly, and when cold turn out the cases; garnish the edges with Royal icing (see recipe) by means of a small forcing bag and rose pipe;
Notes
—