Italian Meringue

Italian Meringue

Ingredients:
1/4 cup water
1 cup thin cream
1 tablespoon gelatine

Directions:
or
1/2 tablespoon
vanilla
1/4 teaspoon
granulated gelatine
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS 522
The 1918 Fanny Farmer Cookbook
Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue
beating. Place in pan of ice−water, and beat until cold; dissolve gelatine in small quantity
boiling
water; strain into mixture; whip cream, fold in whip, and flavor.
95
Bombe Glacée
Line a mould with sherbet or water ice; fill with ice cream or thin Charlotte Russe mixture;
cover, pack in salt and ice, and let stand two hours. The mould may be lined with ice cream.
Pomegranate or Raspberry Ice and Vanilla or Macaroon Ice Cream make a good combination.
96
Noisette Bomb
Strawberry Ice I
3/4 cup hot caramel
syrup
1/2 cup sugar
Yolks 4 eggs
1/2 cup chopped
blanched filberts
11/3 cups heavy
cream
1/2 tablespoon
vanilla
Few grains salt
Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put
through a purée strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in
double boiler until mixture thickens; then beat until cold. Fold in cream beaten until stiff.
Then
add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in
salt and ice, and let stand three hours.
97
Nesselrode Pudding