Ingredients
Sweet Almonds, including 3 bitter ones, 5 ounces
Powdered sugar, 5 ounces
Isinglass, 3/4 ounce
Heavy cream, half a glass
Water, 1 1/2 glasses
Orange blossom water, 2 spoonfuls
Directions
First prepare the isinglass; press it into the bottom of a glass, cover it with water and let it stand so that it softens up.
To use it, throw away the water and wash the isinglass.
Peel the almonds and grind them in a mortar, adding water from time to time.
When they are ground very fine, dilute them in water and pass them through a cloth, pressing out all the substance.
Put the almonds, the cream, the sugar, the isinglass and the orange on the fire; stir and allow to boil for a few minutes.
Remove the mixture from the fire; when it has cooled off, pour it into a mould immersed in cold water or ice.
To remove from the mould place a cloth wet with boiling water around it.
Notes
This recipe (#371) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. |
