Berlin Cherry Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Time
Cook: 15 min Total: 15 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Instructions (16)
  1. Stone the cherries and pound the kernels.
  2. Mix the fruit and kernels with the raspberries, castor sugar, and the juice and peel of two lemons.
  3. Put the mixture to boil with white wine and water.
  4. Simmer for about fifteen minutes.
  5. Rub the purée through a hair sieve or tammy.
  6. Stir in the thick cream.
  7. Flavour with a wineglass of Silver Rays rum and a wineglass of Marshall’s Kirsch Syrup.
  8. Colour with Marshall’s Liquid Carmine to a very pale pink.
  9. Pour into the charged freezer and freeze somewhat dry.
  10. Add the cut-up dried cherries and the stoned and diced French plums.
  11. Mix well together.
  12. Put into any fancy ice mould.
  13. Place this in the charged ice cave for two and a half to three hours.
  14. When ready to serve, turn out the ice onto a dish on a paper.
  15. Serve for a sweet for dinner or luncheon.
  16. Garnish, if liked, with spun sugar and sprinkle with blanched and finely shredded pistachio nuts or dried sweet cocoanut.
Original Text
Berlin Cherry Cream Crème de Cerises à la Berlin Take two pounds of white-heart cherries, stone them and pound the kernels; mix the fruit and the kernels with one pound of raspberries, six ounces of castor sugar, and the juice of two lemons and their peel; put them to boil with half a pint of white wine and half a pint of water; then let them simmer for about fifteen minutes. Rub the purée through a hair sieve or tammy and stir into it one and a half pints of thick cream; flavour it with a wineglass of Silver Rays (white) rum and a wineglass of Marshall’s Kirsch Syrup; colour it a very pale pink colour with Marshall’s Liquid Carmine, pour it into the charged freezer, and freeze it somewhat dry; add a quarter pound of cut-up dried cherries and three French plums that have been stoned and cut up into little dice pieces; mix well together and put it into any fancy ice mould; place this in the charged ice cave for two and a half to three hours, then when ready to serve turn out the ice in the usual way on to a dish on a paper. Serve for a sweet for dinner or luncheon, garnishing it, if liked, with spun sugar (see recipe) and sprinkling it with blanched and finely shredded pistachio nuts or dried sweet cocoanut.
Notes
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