Two Tablespoons Golden Syrup
MANGO COCONUT SPONGE
Ingredients (6 Servings)
1 Butter Sponge Cake
300 g Desiccated Coconut
350 g Sugar
40 g Cornflour
450 ml Milk
5 Eggs, separated
4 Mangoes, sliced
1 piece Cinnamon
2 Tablespoons Golden Syrup
1 Tablespoon of Rum
20 Cherries, chopped Method
Place the mango slices in a pan, add 50 g sugar, cinnamon, a little water and boil the mixture. Remove from the fire and when cool add the rum and the golden syrup. Mix the cornflour with a little milk and egg yolks. Heat the remaining milk with bal- ance sugar. Boil the mixture and pour over the cornflour and mix well. Return to the heat and bring to the boil. Remove from fire and when cool add the whisked egg whites and combine well.
BURNT ALMOND ICE CREAM …show more content…
When cold, freeze; when frozen, remove the dasher and stir in the remaining pint of the cream whipped to a stiff froth.
COFFEE ICE CREAM 1 quart of cream 1/2 pound of pulverized sugar 4 ounces of so-called Mocha coffee
Grind the Mocha rather coarse, put it in the double boiler with one half the cream, and steep over the fire for at least ten minutes. Strain through a fine muslin or flannel bag, pressing it hard to get out all the strength of the coffee. Add the sugar and stir until dissolved; when cold, add the remaining pint of cream and freeze. This will serve six persons.
CURAÇAO ICE CREAM 1 quart of cream 1 wineglassful of curaçao 1/2 pound of sugar 2 tablespoonfuls of orange blossoms water Juice of two oranges
Put the sugar and half the cream over the fire in a double boiler. When the sugar is dissolved, take it from the fire, and, when cold, add the curaçao, orange
Ingredients (6 Servings)
1 Butter Sponge Cake
300 g Desiccated Coconut
350 g Sugar
40 g Cornflour
450 ml Milk
5 Eggs, separated
4 Mangoes, sliced
1 piece Cinnamon
2 Tablespoons Golden Syrup
1 Tablespoon of Rum
20 Cherries, chopped Method
Place the mango slices in a pan, add 50 g sugar, cinnamon, a little water and boil the mixture. Remove from the fire and when cool add the rum and the golden syrup. Mix the cornflour with a little milk and egg yolks. Heat the remaining milk with bal- ance sugar. Boil the mixture and pour over the cornflour and mix well. Return to the heat and bring to the boil. Remove from fire and when cool add the whisked egg whites and combine well.
BURNT ALMOND ICE CREAM …show more content…
When cold, freeze; when frozen, remove the dasher and stir in the remaining pint of the cream whipped to a stiff froth.
COFFEE ICE CREAM 1 quart of cream 1/2 pound of pulverized sugar 4 ounces of so-called Mocha coffee
Grind the Mocha rather coarse, put it in the double boiler with one half the cream, and steep over the fire for at least ten minutes. Strain through a fine muslin or flannel bag, pressing it hard to get out all the strength of the coffee. Add the sugar and stir until dissolved; when cold, add the remaining pint of cream and freeze. This will serve six persons.
CURAÇAO ICE CREAM 1 quart of cream 1 wineglassful of curaçao 1/2 pound of sugar 2 tablespoonfuls of orange blossoms water Juice of two oranges
Put the sugar and half the cream over the fire in a double boiler. When the sugar is dissolved, take it from the fire, and, when cold, add the curaçao, orange