Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Noisette Bomb
  Bombe Glacée Nesselrode Pudding  

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.

  Bombe Glacée Nesselrode Pudding  

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