Golden Cream (Creme d’Or) a la Herisson

Ingredients

• One and a half cups milk
• one heaping tablespoon cornstarch
• four tablespoons chopped almonds
• seven tablespoons dissolved Cox’s gelatine
• yolks of three eggs
• four to five tablespoons sugar
• two tablespoons brandy
• one cup whipped cream

Method

1. 1

   Put one cup milk on stove, when hot thicken with the cornstarch that has been dissolved in half cup of the milk, add the yolks of eggs that have been stirred with the sugar to a souffle.

2. 2

   When thickened, put the saucepan on ice, add the brandy, a small pinch of salt, gelatine, and almonds; stir until it gets cold, then add the whipped cream.

3. 3

   Fill a mould that has been glazed with lemon aspic, leave on ice until cold or ready to serve.

4. 4

   Dip in warm water and turn out on a paper doily.

5. 5

   Hedgehog it with almonds that have been colored pink, green, and some left white.

6. 6

   Serve with whipped cream or fruit sauce.

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 505. The excerpt below is the record exactly as published.

Golden Cream ( Creme d’Or) a la Herisson One and a half cups milk, one heaping tablespoon cornstarch, four tablespoons chopped almonds (or almond paste), seven table¬ spoons dissolved Cox’s gelatine, yolks of three eggs, four to five tablespoons sugar, two tablespoons brandy, one cup whipped cream

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