Ratafias Cream

Ingredients

• four yolks of eggs
• two ounces of ratafias
• four ounces of sugar
• the grated rind of half an orange
• a small stick of cinnamon
• half a wineglassful of curacoa
• half a pint of cream
• half a pint of whipped cream
• half an ounce of dissolved clarified isinglass

Method

1. 1

   Combine yolks, ratafias, sugar, orange rind, cinnamon, curacao, and cream in a bain marie until yolks set.

2. 2

   Strain, then mix in whipped cream and isinglass.

3. 3

   Pour into a mold, chill for three hours, then unmold.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 231. The excerpt below is the record exactly as published.

Ratafias Cream). Put four yolks of eggs into a stewpan with two ounces of ratafias, four ounces of sugar, the grated rind of half an orange, a small stick of cinnamon, half a wineglassful of curacoa, and half a pint of cream ; stir this over a stove fire in a bain marie in order to set the yolks of eggs, and then strain it through a tammy into a basin. Add thereto half a pint of whipped cream and half an ounce of dissolved clarified isinglass

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