Saint-Stephen's Moscovite of Red Currants

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Mix the red currants and raspberries with the castor sugar and ground clove, and pound them into a pulp.
  2. Dissolve the gelatine in the warm claret.
  3. Colour the gelatine mixture with the liquid carmine.
  4. Mix the gelatine mixture with the fruit pulp.
  5. Add the Kirsch liqueur or syrup.
  6. Rub the whole through a fine hair sieve or tammy cloth.
  7. Stir the purée on ice till it begins to thicken.
  8. Pour the mixture into a mould.
  9. Place the mould in the charged ice cave for about one and a half hours.
  10. When ready to serve, dip the mould into tepid water and turn out the ice onto a deep dish.
  11. Serve round it a compote of raspberries prepared as below.
Original Text
Saint-Stephen's Moscovite of Red Currants Moscovite de Groseilles Rouges à la Saint-Stephen's Take one pint of freshly-gathered ripe red currants and one pint of picked raspberries, mix them with half a pound of castor sugar and as much ground clove as represents the weight of four whole cloves, and pound them into a pulp. Dissolve one and a half ounces of Marshall's Finest Leaf Gelatine in a pint of warm claret, colour it with Marshall's Liquid Carmine, and mix with the fruit; add a wineglass of Kirsch liqueur or Marshall's Kirsch Syrup, and rub the whole through a fine hair sieve or tammy cloth; stir the purée on ice till it begins to thicken, pour it into a mould, place this in the charged ice cave for about one and a half hours, then take up, and when ready to serve dip the shape into tepid water and turn out the ice on to a deep dish; serve round it a compote of raspberries prepared as below, and use for a sweet for dinner or luncheon.
Notes
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