Frozen Almond Souffle with Meringues a la Violet

Ingredients

• a cup of milk
• three tablespoonfuls of chopped almond paste
• three tablespoonfuls of sugar
• one tablespoon of cornstarch
• a half cup of milk
• yolks of two eggs
• a teaspoonful of vanilla
• three cups of whipped cream
• whites of two eggs

Method

1. 1

   Heat milk, add almond paste and sugar, thicken with cornstarch.

2. 2

   Stir in egg yolks and vanilla, cool.

3. 3

   Fold in whipped cream and meringue.

4. 4

   Freeze in a mold for 3 hours, serve garnished with whipped cream and cherries.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 102. The excerpt below is the record exactly as published.

one tablespoon of cornstarch dissolved in a half cup of water and color it a trifle with the orange fruit and red coloring to make it the shade of peach. Stir slowly in ice-water until cold. Strawberry Glace a la Mathilda Fraises glacees a la Mathilde Select a large box of fresh not too sour strawberries; rinse them, pick out the best of the strawberries for decoration, one for each portion; the rest of them put in a bowl with five tablespoonfuls of powdered sugar, juice of a half lemon, and a glass of Madeira wine or two spoons of brandy if such is at hand, if not substitute with a teaspoonful of lemon extract and a teaspoonful of vanilla. Leave in the ice-box until cold, then press it through a strainer; put it in the freezer and pack in ice; freeze for an hour and a half [during that time stir it with a spoon once or twice]. When it is frozen add to it three cups of sweetened whipped cream [mix it to the glace, leave the plain glace show and also the cream in between], pack it in the freezer; put the cover on and let it freeze for about forty minutes. When ready to serve scoop it out with an ice cream scooper; serve it in individual glasses, cups or plates, as desired, and around it put two spoons of strawberry juice and a strawberry on the top. If not wanted individual, turn the whole ice cream out on a platter, cover it with a nest of spun sugar, and all around garnish with the strawberries and some strawberry juice. Pineapple Ice Cream a la Mabel Creme glacee a V Ananas a la Mabel Take a jar of preserved pineapple, drain the liquid out and put to the cup half a cup of sugar and let it cook until it ropes. Beat the whites of two eggs to a stiflF meringue; add the cooked sugar to the whites [be careful not to let it get lumpy, if the sugar is cooked too much it will curdle the white], while beating it add to it about three spoons more of pineapple juice. Stir on ice until cold and when cold add three cups of whipped cream and one cup of cut-up candied pineapple; sweeten to taste as the preserved pineapples are already sweet. Fill in a high ice cream form that has been dipped in cold water; put the cover on and secure the cover with lard or fat of some kind; pack in ice with salt and freeze from three Copyright, 1924, by Mrs. Ericsson Hammond (. Upper ) PINEAPPLE ICE CREAM A LA MABEL C Lower ) FROZEN ALMOND SOUFFLE WITH MERINGUE A LA VIOLET MRS. ERICSSON HAMMOND’S COOK BOOK 135 to four hours. When ready to serve cut away the lard and dip the form in hot water, then turn out on a platter. Decorate it with streamers of whipped cream that is sweetened and mixed with some powdered chocolate and with a cherry in the center; on the top and all around garnish with small sand tarts filled with shredded pineapple, and around them decorate with whipped cream through a fancy tube. In the center put a silver bead and in between each sand tart put a maraschino cherry. Frozen Almond Souffle with Meringues a la Violet Souffle d’Amandes gelees aux Meringues a la Violette Put a cup of milk on the stove; add to it three tablespoonfuls of chopped almond paste, three tablespoonfuls of sugar; thicken it with a tablespoon of cornstarch dissolved in a half cup of milk; add to it the yolks of two eggs that have been stirred to a souffle with three spoons of sugar; stir carefully; let it come to a boil, flavor it with a teaspoonful of vanilla. Put it in a bowl on ice to get cold and when cold add to it three cups of whipped cream and the whites of two eggs

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