Bomb with Cherry Compote
Parfait Léger aux Cerises
Take one and a half pounds of ripe black-heart cherries; remove the stones, crack them, and take out the kernels; pound these with a quarter of a pound of castor sugar, then crush the fruit into a pulp and mix all with half a pint of cold water, the strained juice of a lemon and of an orange, and a saltspoonful of Marshall’s Liquid Carmine. Rub all through a clean tammy cloth or fine hair sieve and add a wineglass of Marshall’s Kirsch Syrup and a wineglass of Silver Rays (white) rum; then put into the ice-machine and freeze the mixture to the consistency of a batter. Add to it two and a half gills of stiffly-whipped cream and two whites of eggs that have been whipped stiffly. Quickly finish freezing the mixture and put it into any fancy bomb mould that has a pipe; put it into the charged ice cave and freeze it for three and a half hours, during which time turn the mould from side to side that the freezing may be equal all through. When