(3551). Esmeralda Ice Cream (Glace A L'Esmeralda)

Mix one pint of strawberry pulp, three pints of cream, three quarters of a one pound of sugar; strain through a fine sieve, freeze and stir in as much whipped cream ( No. 50). Pound four ounces of burnt almonds with a quarter of a vanilla bean and half a gill of cream; put into a basin six egg-yolks and five ounces of sugar; dilute with half a pint of boiling milk and cook on a slow fire without boiling; cool and add a pint of cream and a little orange flower water; freeze. Stir in an ounce and a half of the finely pounded burnt almonds and an ounce and a half of shredded pistachios. Fill a pyramid-shaped mold made in two separate longitudinal divisions, half with the strawberry and the other half with the burnt almond preparation; freeze for half an hour, unmold and on top place au apricot steeped in prunelle cherries.

Fig. 683.

(3552). Frascati Ice Cream (Glace Frascati)

Fill a round shallow tin mold, having flaring sides with a depression in the center, the dimensions being three inches in diameter and one inch deep, with light vanilla ice cream preparation (No. 3458); pack in ice and freeze for half an hour, unmold and put in the center some fiori di latte with kirsch (No. 3469); lay them in the freezing box to freeze, then ou top of each Set a macaroon soaked in maraschino; push through a pocket some very firm iced biscuit preparation, turning it around to form into a pyramid; decorate the top with candied fruits; freeze for three-quarters of au hour before serving.

(3553). Fromage Glace (Fromage Glace)

Have an iced mold (see Fig. 684): divide it in three parts with partitions made of tin and pack it well in salted ice. Put into a vessel three-quarters of a pound of apricot pulp, a gill and a half of raspberry juice, the juice of two oranges, three-quarters of a pound of powdered sugar and one pint of cream; strain this through a sieve and freeze adding to it the same quantity of whipped cream (No. 50). Arrange this preparation in one of the compartments, in the other strawberry water ice (No. 3607), and in the third hazel-nut ice cream (No. 3464), adding apricots macerated in maraschino. Take the partitions out, fill up. coat well, pack the mold in salted ice, freeze for one hour, then unmold on a napkin. This preparation is rarely used nowadays.

(3554). Harlequin Ice Cream (Glace Arlequin)

This ice is molded in four triangular-shaped molds; till one with coffee ice cream (No. 3463), another with vanilla (No. 3458), another with pistachio (No. 3454) and the fourth with strawberry ice (No. 3607). Imbed and freeze for half an hour, then unmold. Put them in a brick-shaped mold three inches square. The triangles should be two inches on one side by an inch and a half in height. The mold should be eight inches long. Place the triangles in the mold, as shown in Fig. 686, having the vanilla at the bottom, one side the strawberry, the other the pistachio and keeping the coffee on the top. Press the cover down well so no empty space remains and freeze for half an hour. Now mold some chocolate ice cream in spherical molds an inch and a quarter in diameter, freeze for half an hour and unmold the whole. Cut the brick up in slices with a special knife (Fig. 700) dipped in hot water, and place each one on a four-inch square sheet of lace paper; fasten the chocolate drops exactly on the center and put them into a freezing box for half an hour before serving.

All creams that are to be cut should be laid on a small board so as to facilitate cutting and removing them, and to keep them in good shape.

Fig. 684.

Fig. 685.

Fig. 686.