Almond Pudding (Pouding aux Amandes) a la Gimo

Ingredients

• One cup milk
• yolks of two eggs
• one cup whipped cream
• four tablespoons sugar
• two tablespoons brandy
• three tablespoons chopped maraschino cherries
• four tablespoons chopped nuts
• one tablespoon cornstarch
• seven tablespoons dissolved Cox’s gelatine

Method

1. 1

   Glaze small plain individual moulds with lemon aspic; decorate with a daisy made from whipped cream (containing a little gelatine); crumb plain cake or sponge cake — not the brown part; chop almonds or nuts very fine.

2. 2

   Put one layer of nuts and one layer of cake, repeating until the mould is full.

3. 3

   Fill in between each layer with aspic.

4. 4

   Put on ice until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 507. The excerpt below is the record exactly as published.

yolks of two eggs, whites of three, four tablespoons sugar, one tablespoon cornstarch, two tablespoons brandy, four tablespoons almonds, six tablespoons dissolved Cox’s gelatine. Put milk on stove with the almonds. Stir yolks of eggs, sugar, 346 THE SWEDISH, FRENCH, and cornstarch to a souffle with two tablespoons brandy and thicken the milk. Stir on ice, add gelatine and whites of three eggs well beaten; fill mould that has been glazed with lemon aspic; leave on ice until ready to serve, dip in warm water, turn out and sprinkle with chopped almonds that have been cooked and colored different shades — green, pink, and part of them left in their natural color. Serve with a fruit sauce and whipped cream. Almond Pudding in Aspic, a la Hammond Pouding aux Amandes en Aspic, a la Hammond Put half inch thick of lemon jelly in a ring mould, decorate with first a white rose and then a red rose made from almond paste around the bottom of the mould; cover with jelly; fill. Filling. Half cup milk, one tablespoon brandy, three table¬ spoons sugar, one cup cake crumbs, six tablespoons dissolved Cox’s gelatine, two tablespoons almond paste, one cup whipped cream. Chop almond paste and sugar together, add to the milk, then add the gelatine, brandy, and, last, the whipped cream. Leave on ice until ready to serve. Dip in warm water and turn out on a paper doily; garnish with spun sugar and large roses and leaves of almond paste. Serve with whipped cream. Almond Chartreuse in Aspic, a la Eldora Chartreuse d’ Amandes en Aspic, a la Eldora Six tablespoons dissolved Cox’s gelatine, half cup sherry, four tablespoons chopped almonds, four tablespoons sugar, one and a half cups whipped cream. Line mould with aspic and decorate with different colored creams containing some gelatine, and fill. Filling. Mix gelatine and sherry together, add sugar and almonds. Stir on ice; when cold, add the whipped cream. Leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with fruit sauce. Chestnut Pudding in Aspic, a la Camille Pouding aux Marrons en Aspic, a la Camille One pound chestnuts, one cup sugar, six tablespoons brandy, one lemon, seven tablespoons dissolved Cox’s gelatine, half pint whipped cream. AMERICAN COOK BOOK How to Make It. Cook chestnuts in water ten minutes and peel while hot. Put them in cup of water, three-quarters cup sugar, three tablespoons brandy, juice of half lemon and the rind, and cook until tender; leave in the juice until cold. Glaze a mould with lemon aspic; when chestnuts are cold, arrange some of them at the bottom of the mould half inch apart. Fill each space with whipped cream that contains some gelatine. Cover 'with aspic. Cut the rest of the chestnuts in small pieces; add to one cup of the juice that the nuts are cooked in six tablespoons gelatine, three tablespoons brandy, juice of half lemon, half cup sugar. Stir on ice until cold; add the whipped cream — carefully. Fill and leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream as a dessert for luncheon or dinner. Almond Pudding a la Hedgehog Pouding aux Amandes, a la Herisson Half cup milk, six tablespoons dissolved Cox’s gelatine, two cups cut-up sponge cake, four tablespoons sugar, three tablespoons chopped almonds, two tablespoons brandy, one and a half cups whipped cream. Put milk and sugar in a saucepan on chopped ice; add dissolved gelatine, chopped almonds, and brandy; stir on ice until thickened, add carefully the sponge cake and last the whipped cream. Fill a mould that has been glazed with lemon aspic, leave on ice until cold. Dip in warm water and turn out on a paper doily; sprinkle heavily with grated chocolate and powdered sugar mixed, hedgehog it with almonds, that have been peeled, cut in strips. Serve with whipped cream. Garnish with spun sugar. Almond Pudding ( Pouding aux Amandes) a la Gimo Glaze small plain individual moulds with lemon aspic; decorate with a daisy made from whipped cream (containing a little gelatine); crumb plain cake or sponge cake — not the brown part; chop al¬ monds or nuts very fine. Put one layer of nuts and one layer ot cake, repeating until the mould is full. Fill in between each layer with aspic. Put on ice until ready to serve. Dip in lukewarm water, turn out on a foundation of chartreuse of apple, puff paste, or sponge cake with whipped cream in the centre and spun sugar around. Serve with whipped cream. THE SWEDISH, FRENCH, Cream Pudding with Maraschino, a la Hammond Ponding a la Creme , au Marasquin, a la Hammond Glaze mould with aspic; decorate with white, pink, or green cream and maraschino cherries; glaze again and fill. Filling. One and a half cups milk, seven tablespoons dissolved Cox’s gelatine, four tablespoons chopped nuts, two tablespoons brandy, whites of two eggs (or one cup cream), one tablespoon cornstarch, yolks of three eggs, four tablespoons sugar, three table¬ spoons chopped maraschino cherries. How to Make the Filling. Put one cup milk

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