Noisette Bombe

Ingredients

• 1 cup Nut Brittle (p. 29), made with filberts
• 4 egg yolks
• 114 cups heavy cream
• 34 cup hot Caramel Sirup (p. 29)
• Y tablespoon vanilla
• Few grains salt

Method

1. 1

   Beat egg yolks until thick, add gradually Caramel Sirup, and cook in double boiler until mixture thickens; then beat until cold.

2. 2

   Fold in cream beaten until stiff.

3. 3

   Add Nut Brittle, vanilla, and salt.

4. 4

   Line melon mold with strawberry ice, turn in mixture, and freeze.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 250. The excerpt below is the record exactly as published.

NOISETTE BOMBE Fresh Strawberry Ice (p. 581) 4 egg yolks 1 cup Nut Brittle (p. 29), made 114 cups heavy cream with filberts Y tablespoon vanilla 34 cup hot Caramel Sirup (p. 29) Few grains salt

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