Dessert
Noisette Bomb
A classic 1910 sweet built around strawberry ice i, with Farmer’s original method and page citation.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- Strawberry Ice I
- ½ cup sugar
- ½ cup chopped blanched filberts
- ¾ cup hot caramel syrup
- Yolks 4 eggs
- 1⅓ cups heavy cream
- ½ tablespoon vanilla
- Few grains salt
Make it happen
Directions
- 1
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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.