Melon en Surprise

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 (22)
Instructions (8)
  1. Well wash and rinse the melon mould, then stand it in the cave for a little till thoroughly cold.
  2. Have ready some pistachio ice (make this according to the recipe for nut cream ice, either using pistachios, and tinting the custard faintly with green, or else use the imitation pistachio ice given at the end of that recipe).
  3. Line the melon mould fully an inch thick with this, and fill up the centre either with kirsch water ice (see recipe for liqueur ices), or with kirsch sorbet (see liqueur sorbets), or cherry sorbet, in which you have stirred a few burnt almonds.
  4. Close the mould and set it in the ice cave for two and a half to three hours, turning it occasionally to ensure its freezing equally.
  5. When ready, dip the mould in cold water, pass a clean cloth over it, to absorb the moisture, and turn it out on to a plain ice border, made by three parts filling a border mould that will hold the melon with plain water, and then setting it in the charged ice cave for two and a half to three hours, turning it out in the same way as you do the melon mould.
  6. This ice can be varied indefinitely; for instance, line the mould with a rich ginger cream ice, coloured to a delicate apricot yellow, and fill the inside with a fairly frozen melon and champagne sorbet.
  7. Or, line it with a rich vanilla custard ice, and fill up the centre with a strawberry sorbet made according to the second recipe given in the chapter on sorbets, etc., etc.
  8. Very simple, yet very attractive, iced sweets for dinner use may be made by packing any ice to taste in a border mould, then filling up the centre with a contrasting cream or water ice; for instance, have a border mould of strawberry cream ice, and fill up the centre with whipped cream sweetened and flavoured with maraschino in which you have stirred some small Alpine strawberries, or halved or quartered larger fruit; or, make a mould of white coffee cream ice and fill it up with strawberry or cherry water ice; or, make the border of lemon water ice and fill it up with a macédoine of iced fruit; or, line a bombe mould with chocolate cream ice and fill it up with apricot water or banana cream ice, as you please; or again, line either a bombe or a melon mould an inch thick with good apple cream ice delicately coloured to a pretty apple green, and fill up the interior with a
Original Text · last edited 4 days ago
Melon en Surprise.—Well wash and rinse the melon mould, then stand it in the cave for a little till thoroughly cold; have ready some pistachio ice (make this according to the recipe for nut cream ice, either using pistachios, and tinting the custard faintly with green, or else use the imitation pistachio ice given at the end of that recipe); line the melon mould fully an inch thick with this, and fill up the centre either with kirsch water ice (see recipe for liqueur ices), or with kirsch sorbet (see liqueur sorbets), or cherry sorbet, in which you have stirred a few burnt almonds. Now close the mould and set it in the ice cave for two and a half to three hours, turning it occasionally to ensure its freezing equally; when ready, dip the mould in cold water, pass a clean cloth over it, to absorb the moisture, and turn it out on to a plain ice border, made by three parts filling a border mould that will hold the melon with plain water, and then setting it in the charged ice cave for two and a half to three hours, turning it out in the same way as you do the melon mould. This ice can be varied indefinitely; for instance, line the mould with a rich ginger cream ice, coloured to a delicate apricot yellow, and fill the inside with a fairly frozen melon and champagne sorbet. Or, line it with a rich vanilla custard ice, and fill up the centre with a strawberry sorbet made according to the second recipe given in the chapter on sorbets, etc., etc. Very simple, yet very attractive, iced sweets for dinner use may be made by packing any ice to taste in a border mould, then filling up the centre with a contrasting cream or water ice; for instance, have a border mould of strawberry cream ice, and fill up the centre with whipped cream sweetened and flavoured with maraschino in which you have stirred some small Alpine strawberries, or halved or quartered larger fruit; or, make a mould of white coffee cream ice and fill it up with strawberry or cherry water ice; or, make the border of lemon water ice and fill it up with a macédoine of iced fruit; or, line a bombe mould with chocolate cream ice and fill it up with apricot water or banana cream ice, as you please; or again, line either a bombe or a melon mould an inch thick with good apple cream ice delicately coloured to a pretty apple green, and fill up the interior with a
Notes
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