Ron Crema Garapinada (Rum Cream Ice)

Ingredients

• three tablespoonfuls of apricot marmalade
• one glass curdled milk
• eight yolks of eggs
• nearly a quarter pound of fine sugar
• half a tablespoonful of potato flour
• nearly half a pint of cold water
• nine leaves of clarified gelatine

Method

1. 1

   Dilute marmalade with curdled milk.

2. 2

   Whip yolks with sugar and potato flour, then dilute with cold water and thicken without boiling.

3. 3

   Stir in gelatine and marmalade, cool, and pour into a mould.

4. 4

   Serve by dipping the mould in warm water.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 238. The excerpt below is the record exactly as published.

Ron Crema Garapinada. (Rum Cream Ice.) Dilute in a basin three tablespoonfuls of apricot marmalade with one glass curdled milk. Whip in a kitchen basin eight yolks of eggs ; mix up with it nearly a quarter pound of fine sugar and half a tablespoonful of potato flour. Dilute the preparation gradually with nearly half a pint of cold water, which pass through a sieve into a stewpan, and thicken it, without allowing it to boil, like an English cream. Pour it immediately into a kitchen basin, stir until nearly cold, add to the preparation nine leaves of clarified gelatine

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