The growing concern about the importance of pure and proper
ingredients in ice cream and the rediscovery of the joys of jellies
and gelatin desserts of all kinds has prompted the reissue of this
rare classic text. Written by the authors specifically to remind
readers of the unique and inimitable delights that are only to be
achieved by using fresh fruits and juices, syrups, liqueurs, and
creams, it shows what a delicious variety of iced treats were once
widely available -- and can still be made quickly and easily today.
The books begins with an exceptional selection of "water ices"
as sorbets were once known -- lime, tangerine, apple, mille fleur,
pistachio, white raspberry, muscat, and many more. Sorbets are
increasingly popular, both for their clear taste and the fact that
they are fat free. Then comes a section on granitas of a very
sophisticated kind -- roman punch, rum punch, and a sensational dry
sherry granita.
Section II starts wth cream ices of both kinds -- those that use
cream and those that have a custard base. Among the enticements on
offer are raspberry and red currant ice cream, green tea ice cream,
and a luscious almond praline cream ice. Iced souffles come next
including caramel and the aptly-named souffle des anges, a heavenly
confection of maraschino and orange-flower. Bombes feature next,
with instructions on how to prepare such forgotten delights as
Pompadour Bombe (coffee cream, strawberry cream, lemon water ice,
tangerine water ice) and the irresistible Harlequin Bombe (green
chartreuse cream and orange water ice). From the cold charms of
ices the book moves on to the cool blandishments of jelly. The
maraschino, cassis, and rose jellies, elegant vanillaand coffee
jellies, and wonderful fresh fruit jellies to while the summer away
-- grape, cherry, peach, apricot, and white currant. Next come the
jellied creams, justly beloved by the Victorians: succulent
nectarine cream, cantaloupe melon cream, mirabel cream, mulberry
cream, greengage cream, and many more. Then come the liqueur
creams: chartreuse both green and yellow, pink maraschino cream,
chestnut and caramel creams perfect for winter, and regal Victoria
cream studded with jewel-like glace fruits.
The book continues with a section on jams, preserves, and
compotes, concluding with a section on wine cups and fruit
beverages including refreshing cherryade, mille fruitade, and the
ravishing Chianti cup -- a holiday in a glass. Full directions are
given for all recipes, and there is a detailed index.
Affordable home ice cream making machines are now widely
available, and for the creams and jellies no equipment is required
except for a fridge. So buy this book and rediscover the lost world
of ices, jellies, and creams.
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