Petites Glaces à l’Iéma

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Put in a stewpan one pint of new milk and two ounces of Fry’s powdered Vanilla Chocolate; bring it to the boil, and let it simmer for a few minutes, and put it aside till cool.
  2. Then partly freeze it in the charged freezer, add to it half a wineglass of brandy, two tablespoonfuls of Marshall’s Noyeau Syrup, one and a half pints of whipped cream in which has been mixed half an ounce of castor sugar.
  3. Re-freeze the mixture till it is quite dry, then put it into little walnut ice moulds.
  4. Place these in the charged ice cave to freeze for one hour, and turn them out on to little flat meringue cases (see recipe).
  5. Garnish round the bottom of each with stiffly-whipped cream that has been sweetened and flavoured with vanilla essence, using a forcing bag and rose pipe for the purpose.
  6. Some crushed preserved rose leaves or ‘hundreds and thousands’ may be sprinkled over the ices, and they should be arranged on little plated dishes on dish-papers, and the little dishes handed on an oval dish.
  7. Serve one ice to each person for dinner, dessert, luncheon, ball suppers, &c.
Original Text
Iéma Ices Petites Glaces à l’Iéma Put in a stewpan one pint of new milk and two ounces of Fry’s powdered Vanilla Chocolate; bring it to the boil, and let it simmer for a few minutes, and put it aside till cool; then partly freeze it in the charged freezer, add to it half a wineglass of brandy, two tablespoonfuls of Marshall’s Noyeau Syrup, one and a half pints of whipped cream in which has been mixed half an ounce of castor sugar; re-freeze the mixture till it is quite dry, then put it into little walnut ice moulds; place these in the charged ice cave to freeze for one hour, and turn them out on to little flat meringue cases (see recipe); garnish round the bottom of each with stiffly-whipped cream that has been sweetened and flavoured with vanilla essence, using a forcing bag and rose pipe for the purpose. Some crushed preserved rose leaves or ‘hundreds and thousands’ may be sprinkled over the ices, and they should be arranged on little plated dishes on dish-papers, and the little dishes handed on an oval dish. Serve one ice to each person for dinner, dessert, luncheon, ball suppers, &c.
Notes
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