Custard: Two tablespoonfuls cornstarch, yolks of three eggs, one cup milk, one and one-third cup pulverized sugar; boil in double boiler, stirring constantly. Whip one quart cream, sweeten and flavor to taste; dissolve one tablespoonful Cox's gelatine and mix with cream; then add the beaten whites of eggs to the cream. Place alternate layers of the custard and whipped cream in a form or mold, sprinkling blanched and chopped almonds and candied cherries cut in small pieces in each layer. Close mold securely and place in a pail of chopped ice and salt. Allow four hours for freezing. Turn out of mold on a platter and cut in slices.
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