Timbalé à la Christine

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Time: Cook: 40 min Total: 40 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

Genoise paste

Genoise paste (see recipe)

Mould preparation

warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
castor sugar and fine flour mixed together in equal quantities ↝ Sugars, granulated [Sweets]
castor sugar and fine flour mixed together in equal quantities ↝ Flour, semolina, fine [Cereal Grains and Pasta]

Ice bomb

a bomb of ice prepared as below ↝ Icing, white [Jams, syrups, toppings]
finely chopped pistachio nuts ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]

Garnish

apricot jam that has been rubbed through a sieve ↝ Jams and preserves, apricot [Sweets]
finely chopped pistachio nuts ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
finely shredded candied lemon and orange peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
finely shredded candied lemon and orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
any nice dried fruits cut up in a similar manner ↝ Dried, fruit, NFS [Dried fruits]

Flaming

good French brandy

Instructions (11)

Prepare some Genoise paste (see recipe).
Put the mixture into a plain charlotte mould that has been rubbed over with warm butter and dusted over with castor sugar and fine flour mixed together in equal quantities.
Bake in a moderate oven for forty to fifty minutes.
Turn out and when cold scoop out the inside, making a hollow sufficiently large to hold the bomb of ice prepared as below.
Mask over the outside with apricot jam that has been rubbed through a sieve.
Sprinkle it thickly with finely chopped pistachio nuts.
Arrange it with the hollow uppermost on a flat dish.
Prepare a bomb of ice as below.
When frozen turn it out and sprinkle it over with finely shredded candied lemon and orange peel, and any nice dried fruits cut up in a similar manner.
When ready to serve place it in the hollow of the genoise timbal.
Pour some good French brandy round the dish and light it in the same way as for a plum-pudding.

Original Text

Christina Timbal
Timbalé à la Christine
Prepare some Genoise paste (see recipe) and put the mixture into a plain charlotte mould that has been rubbed over with warm butter and dusted over with castor sugar and fine flour mixed together in equal quantities, and bake in a moderate oven for forty to fifty minutes, then turn out and when cold scoop out the inside, making a hollow sufficiently large to hold the bomb of ice prepared as below. Mask over the outside with apricot jam that has been rubbed through a sieve, and sprinkle it thickly with finely chopped pistachio nuts, then arrange it with the hollow uppermost on a flat dish. Prepare a bomb of ice as below, and when frozen turn it out and sprinkle it over with finely shredded candied lemon and orange peel, and any nice dried fruits cut up in a similar manner; then when ready to serve place it in the hollow of the genoise timbal, pour some good French brandy round the dish and light it in the same way as for a plum-pudding. Use for a dinner or luncheon party dish.

Notes

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