Angel Pudding (American)

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Lightly beat together the whites of six eggs, but without frothing them.
  2. Mix them smoothly with half a pound of powdered sugar.
  3. Add in a pint of cream.
  4. Stir this all over the fire in the bain-marie till scalded, but mind it does not boil.
  5. Lift it off the fire, and whisk it lightly till it is cold, to get it light.
  6. When this cream is cold add two good tablespoonfuls of noyeau or maraschino, and freeze (if preferred orange flower or rose water can be used instead of the liqueur).
  7. When it is frozen to a stiff batter, stir into it some marrons glacés, cut up into not too small pieces, and an Italian meringue, made with the whites of two eggs whisked to a froth, with a tablespoonful of hot syrup.
  8. Turn it into a mould and freeze for three to four hours.
Original Text · last edited 4 days ago
Angel Pudding (American).—Lightly beat together the whites of six eggs, but without frothing them, mix them smoothly with half a pound of powdered sugar, and then add in a pint of cream; stir this all over the fire in the bain-marie till scalded, but mind it does not boil. Now lift it off the fire, and whisk it lightly till it is cold, to get it light. (It should be lifted horizontally in the spoon not beaten down- wards in the usual way, to get as much air into it as possible, the process in fact known to French cooks as to vanner any sauce). When this cream is cold add two good tablespoonfuls of noyeau or mara- schino, and freeze (if preferred orange flower or rose water can be used instead of the liqueur). When it is frozen to a stiff batter, stir into it some marrons glacés, cut up into not too small pieces, and an Italian meringue, made with the whites of two eggs whisked to a froth, with a tablespoonful of hot syrup. Turn it into a mould and freeze for three to four hours. This ice takes rather longer to freeze than most.
Notes
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