M. pralinée aux Fruits.— Make a custard with
one and a half pints of single cream or new milk,
3oz. of caster sugar, a very few drops of essence of
lemon, and the yolks of six large or seven small
eggs; stir it over the fire till it thickens (when ready
it should “drape”—i.e., hang in a sort of sheet from
the spoon), dissolving in it at the same time an ounce
of leaf gelatine, and as soon as this is perfectly
amalgamated with the custard lift the pan from the
fire and keep stirring it horizontally all the time till
all but cold. Now whip it well, mixing into it as you
do so, gradually and lightly, 2oz. of powdered praline,
a gill of stiffly whipped cream, and a liqueur-glassful
of kirsch or maraschino; pour it into a mould and
ice as before, serving it with a rich compôte of any
nice fruit, such as strawberries, cherries, sliced
bananas, &c. For the praline, melt 4oz. of sugar in
a pan till it is a rich golden brown, then stir into it
4oz. of blanched and roughly chopped almonds, till
these also are brown; then spread it all out on a
dish to cool, and when cold pound three-quarters of
the quantity to a rough powder and use as directed,
stirring in the quarter part as it is.