Burnt Almond and Vanilla Mousse

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Take a quarter pound of blanched and skinned Jordan almonds, chop them very finely.
  2. Put them on a baking tin in a moderate oven till a nice brown colour.
  3. Pound them into a smooth paste with a split pod of vanilla, two tablespoonfuls of brandy, and about six drops of Marshall's Almond Essence.
  4. Rub all through a fine wire sieve and mix with half a pint of very stiffly-whipped cream.
Original Text
Burnt Almond and Vanilla Mousse Mousse de Pralines et Vanille Take a quarter pound of blanched and skinned Jordan almonds, chop them very finely; put them on a baking tin in a moderate oven till a nice brown colour; pound them into a smooth paste with a split pod of vanilla, two tablespoonfuls of brandy, and about six drops of Marshall's Almond Essence; then rub all through a fine wire sieve and mix with half a pint of very stiffly-whipped cream.
Notes
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