Peach (Peche) a la Chantilly

Ingredients

• One tablespoon brandy
• two tablespoons powdered sugar
• four tablespoons dissolved Cox’s gelatine
• one and a half cups whipped cream

Method

1. 1

   Glaze ice cream moulds with aspic.

2. 2

   Mix cream, gelatine, brandy, and sugar together, line with cream.

3. 3

   Place cooked peaches in each mould, fill with cream.

4. 4

   When cold, turn out and serve on puff paste with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 542. The excerpt below is the record exactly as published.

Peach (Peche) a la Chantilly One tablespoon brandy, two tablespoons powdered sugar, four tablespoons dissolved Cox’s gelatine, one and a half cups whipped THE SWEDISH, FRENCH, cream. Glaze little ice cream moulds with aspic. Mix cream, gelatine, brandy, and sugar together, line with the cream. Have cooked peaches either canned or fresh, put one in each mould; fill with the cream. When cold, turn out. Serve on puff paste with whipped cream in the centre. Garnish with spun sugar. Cream Pudding with Sultanas, a la Hammond Pouding a la Creme, aux Raisins de Damas, a la Hammond Make a cake [see recipe: Rich Butter Cake]. When cold, scoop out — leaving the outer crust on; put back in the mould and fill with the cream a la sultana. Wash and clean one cup sultana raisins, chop with two tablespoons almond paste, add three table¬ spoons sugar. Put half cup milk in a saucepan, add the raisins, almond paste, brandy, and sugar then add five tablespoons dis¬ solved Cox’s gelatine; stir until it commences to thicken then add the scooped-out cake that has been finely crumbed and one and a half cups whipped cream

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