Nougat Pudding in Aspic a la Henrietta

Ingredients

• Three eggs
• five tablespoons sugar
• two tablespoons brandy
• two cups milk
• six tablespoons dissolved Cox’s gelatine
• four tablespoons chopped almonds
• one tablespoon cornstarch
• four tablespoons whipped cream

Method

1. 1

   Glaze mould with aspic.

2. 2

   Prepare nougat by simmering milk and adding beaten egg whites mixed with sugar and almonds.

3. 3

   Layer nougat in the mould and fill with custard made from yolks, sugar, cornstarch, and gelatine.

4. 4

   Chill until set.

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

Nougat Pudding in Aspic a la Henrietta Pouding au Nougat, en Aspic a la Henrietta Three eggs, five tablespoons sugar, two tablespoons brandy, two cups milk, six tablespoons dissolved Cox’s gelatine, four table¬ spoons chopped almonds, one tablespoon cornstarch, four table¬ spoons whipped cream. Glaze mould with aspic and decorate with nougat. How to Make the Nougat. Put two cups milk on stove. Beat up the whites of the three eggs, add one tablespoon sugar and one tablespoon very fine-chopped almonds. Drop teaspoons of the mixture in the milk and let simmer for about two minutes, first dividing the mixture in halves; color one half with little red coloring to make it the shade of pink, and leave the other half white, then take up. Cook the pink mixture the same way as the white, leave on a platter to drain all the milk from it and to get cold. In the meantime, stir to a souffle the yolks from the eggs with four tablespoons sugar, one tablespoon cornstarch, thicken the milk with the mixture to a thick custard. Then line the mould at the bottom with the nougat — first pink then white, then pink, then white, etc., one after the other, resting on top of one another. Then fill with the second filling. 344 THE SWEDISH, FRENCH, Second Filling. Put the custard in a saucepan in a bowl of ice, add the six tablespoons gelatine, four tablespoons chopped almonds; stir until it commences to get cold, then add the four tablespoons whipped cream

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