Burnt Almond Charlotte Russe

Ingredients

• 0.5 oz. isinglass
• £ pint water
• Grated lemon peel
• 5 lb. castor sugar
• 2 oz. ratafia biscuits
• 1 oz. ground almonds
• 2 oz. Valencia almonds
• Yolks of 5 eggs
• G oz. Savoy biscuits
• 1 oz. glace cherries

Method

1. 1

   Put the isinglass, ground almonds, a little grated lemon peel, 2 oz. castor sugar, and the water, in a saucepan over the fire, and boil it about 20 minutes.

2. 2

   Beat up the yolks of eggs, let the other mixture cool a little, then pour it over the eggs.

3. 3

   Blanch and chop the Valencia almonds, let the rest of the sugar get red-hot in a clean pan.

4. 4

   Stir the almonds into it, and stir over the fire for 5 minutes.

5. 5

   Crush these burnt almonds in a mortar, add to the custard, and stir all together over the fire for a few minutes.

6. 6

   Oil a plain mould, decorate the bottom with the cherries, line the sides with Savoy biscuits, and half fill with broken Savoy biscuits and ratafias.

7. 7

   Pour the custard carefully over, let it get cold, and turn out when wanted.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 50. The excerpt below is the record exactly as published.

BURNT ALMOND CHARLOTTE RUSSE. Charlotte a la Creme Pralinee. \ oz. isinglass. £ pint water. Grated lemon peel. 5 lb. castor sugar. 2 oz. ratafia biscuits. 1 oz. ground almonds. 2 oz. Valencia almonds. Yolks of 5 eggs. G oz. Savoy biscuits. 1 oz. glace cherries

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