Ingredients
Egg yolks, 6
Powdered sugar, 2 1/2 ounces
Isinglass, 1/2 ounce
Water, 3/4 of a glass
Cherry-laurel leaves, 3
Directions
Mix the egg yolks and the sugar in a casserole, add the water and the cherry-laurel leaves and put on the fire stirring continually until cooked.
The cream is done when it condenses and when it remains attached to the ladle.
Pour it into a dish and beat it up while still hot.
Remove the cherry leaves and pour in the isinglass a little at a time, continuing to beat.
If the cream doe s not whip well, place the dish on ice.
Take a grooved mould, smear it with oil, surround it with ice, and pour in the whipped custard, placing lady fingers, dipped in rosolio or spread with fruit preserve, in the cream, if so preferred.
Leave it in the ice for more than an hour, and remove it from the mould.
The isinglass it to be prepared as follows: place it in water first, then on the fire until the water evaporates partly, and a condensed liquid remains. This liquid is to be added to the cream while still boiling.
This recipe is sufficient for 5 or 6 persons.
Notes
This recipe (#374) 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. |
