Cannes Rose Cream Egg

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Take a large egg mould and line it with rose cream (see recipe).
  2. Fill up the centre with rhubarb cream ice prepared as below.
  3. Close up the mould and tie the two parts together.
  4. Put it into the charged ice-cave for about two and a half hours.
  5. Turn out the ice in the usual way on to a border of plain water ice (see recipe ‘ Princess Melon’).
  6. Surround it with spun sugar (see recipe).
  7. Sprinkle with blanched and finely-shredded pistachio nuts.
  8. Garnish with small assorted shapes of the rhubarb ice.
  9. Serve.
Original Text
Cannes Rose Cream Egg (Œuf de Crème de Rose à la Cannes Take a large egg mould and line it with rose cream (see recipe), then fill up the centre with rhubarb cream ice prepared as below; close up the mould and tie the two parts together, put it into the charged ice-cave for about two and a half hours, then turn out the ice in the usual way on to a border of plain water ice (see recipe ‘ Princess Melon’); surround it with spun sugar (see recipe) and sprinkle with blanched and finely-shredded pistachio nuts; garnish with small assorted shapes of the rhubarb ice; serve for
Notes
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