Burnt Almond Charlotte

Ingredients

• a cupful of blanched almonds
• a cupful of sugar
• a cupful and a half of milk
• half a box of gelatine
• half a cupful of cold water
• the yolks of two eggs
• two quarts of whipped cream
• enough stale sponge cake or lady-fingers to line a two-quart charlotte-mould

Method

1. 1

   Soak the gelatine in cold water for about an hour and three-quarters.

2. 2

   Blanch the almonds, chop them fine, and caramelize three heaping tablespoons of sugar in a frying-pan with the nuts.

3. 3

   Spread them to cool, then pound fine and cook with the milk for a quarter of an hour.

4. 4

   Line a two-quart charlotte-mould with cake.

5. 5

   Beat the remaining sugar and yolks, strain the cooked milk over them, add the soaked gelatine, and stir in a double-boiler until thick.

6. 6

   Add whipped cream, stir until thick, and pour into the mould to harden.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 380. The excerpt below is the record exactly as published.

Burnt Almond Charlotte. This is a delicious dish for dessert. It is made of a cupful of blanched almonds, a cupful of sugar, a cupful and a half of milk, half a box of gelatine, half a cupful of cold water, the yolks of two eggs, two quarts of whipped cream, and enough stale sponge cake or lady- fingers to line a two-quart charlotte-moul

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