Almond Cream (Creme d’ Amandes) a la Charlotte

Ingredients

• three tablespoons milk
• four tablespoons dissolved Cox’s gelatine
• one tablespoon brandy
• two tablespoons chopped almonds
• three tablespoons sugar
• one cup of whipped cream

Method

1. 1

   Glaze ice cream moulds with aspic and put a rose made from almond paste at the bottom, and aspic again; fill with the charlotte russe.

2. 2

   Take three tablespoons milk, four tablespoons dissolved Cox’s gelatine, add one tablespoon brandy, two tablespoons chopped almonds, three tablespoons sugar; stir until it begins to thicken, then last add one cup of whipped cream.

3. 3

   Fill the moulds, leave on the ice until cold.

4. 4

   In the meantime, roll out puff paste very thin, cut out with the biscuit cutter, put on a pan and bake in a moderate oven until golden brown; leave until cold.

5. 5

   Split the puff paste in halves, put in a teaspoon of raspberry or strawberry jelly or any kind of jelly at hand.

6. 6

   Dip moulds in warm water, turn out on the puff paste, serve in a ring style on a platter with orange ice in the centre, garnish with spun sugar around.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 506. The excerpt below is the record exactly as published.

Almond Cream (Creme d’ Amandes) a la Charlotte Glaze ice cream moulds with aspic and put a rose made from almond paste at the bottom, and aspic again; fill with the charlotte russe. Filling. Take three tablespoons milk, four tablespoons dis¬ solved Cox’s gelatine, add one tablespoon brandy, two tablespoons chopped almonds, three tablespoons sugar; stir until it begins to thicken, then last add one cup of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.