2238.—CREAM SORBET. (Fr.—Sorbet à la Crème.)
Ingredients.—½ a pint of cream, ½ a lb. of loaf sugar, 1 oz. of vanilla sugar, the whites of 3 eggs, the juice of 2 lemons, ¼ of a gill of Maraschino, 1½ pints of boiling water.
Method.—Add the loaf sugar to 1½ pints of boiling water, reduce a little by boiling rapidly, skimming frequently meanwhile, and add the lemon-juice. Strain, and thoroughly cool, then stir in the vanilla sugar, stiffly-whipped cream, well-whisked whites of eggs, and Maraschino. Freeze to the required consistency, and serve.
Time.—About 1½ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 7 or 8 persons.
2239.—GOOSEBERRY SORBET WITH MARASCHINO. (Fr.—Sorbet de Groseilles au Marasquin.)
Ingredients.—1 pint of green gooseberries, ½ a lb. of loaf sugar, ½ a pint of water, the juice of 2 lemons, ½ a gill of Maraschino, glacé cherries, spinach colouring.
Method.—Pick the gooseberries, put them into a stewpan with the water and sugar, cook until tender, and rub through a hair sieve. Add the lemon-juice and spinach colouring until the desired shade of green is obtained. When cold, stir in the Maraschino, freeze partially, and serve in small glasses garnished with strips of glacé cherries.
Time.—About 1 hour. Average Cost, 1s. to 1s. 6d. Sufficient for 6 or 7 persons.
2240.—GRAPE SORBET. (Fr.—Sorbet de Raisin.)
Ingredients.—1 pint of half-frozen lemon-water ice, 2 dozen large ripe grapes, 1 wineglassful of sherry or Marsala, 1 wineglassful of elderflower water.
Method.—Pass the grapes through a hair sieve, add them to the lemon-water ice when half frozen, and mix in the wine and elderflower water. Continue the freezing a few minutes longer, until the whole is in a half-frozen condition. Serve in sorbet cups or glasses, and if liked, garnish with grapes, previously peeled, and flavoured with a little Maraschino.
Time.—About 15 minutes after the water ice is ready. Average Cost, 1s. 9d. to 2s. 3d. Sufficient for 6 or 7 persons.
2241.—ICED QUEEN'S PUDDING. (Fr.—Pouding Glacé à la Reine.)
Ingredients.—1½ pints of custard No. 1 (p. 1046), 1 pint of cream, 2 ozs. of crystallized apricots, shredded or cut into dice, 2 ozs. of crystallized glacé cherries, shredded or cut into dice, 1 glass of Curaçoa almonds.
