Pistachio Cream.
- Ingredients—½ pint of whipped double cream.
- ½ oz. of amber gelatine, or less than ¼ oz. of the opaque, melted in a little milk.
- 1 oz. of castor sugar.
- 2 oz. of pistachio kernels blanched.
- A few drops of vanilla.
Method.—Pound the pistachios in a mortar, and rub them through a sieve.
Then mix them with the cream.
Add a few drops of vanilla, the sugar, and, last of all, the melted gelatine.
Pour it into a wetted mould.
When set, dip it into hot water for a second or two, and turn carefully on to a glass dish.
Croquant of Oranges.
- Ingredients—9 or 10 oranges.
- ½ teacupful of melted sweet jelly.
- A few pistachio kernels, blanched and chopped.
- ½ pint of whipped double cream.
- ½ oz. of amber gelatine, or less than ¼ oz. of the opaque, melted in a little milk.
- 2 oz. of castor sugar.
Method.—Peel and divide six oranges into sections, and carefully remove the white skins.