CZARINA CREAM
- 1 pint of cream.
- ¼ box of gelatine.
- ⅓ cupful of sugar.
- ¼ cupful of blanched almonds.
- 1 teaspoonful of vanilla.
- ½ teaspoonful of rosewater.
- 4 tablespoonfuls of sherry.
Put a bowl containing the cream on ice; whip it to a stiff froth; add slowly the sugar, then the gelatine (which has first been soaked an hour in one quarter cupful of cold water, and then dissolved by placing the cup in hot water), beating all the time. Add the vanilla and rosewater, and enough green coloring (see page [392]) to give it a delicate color. When it begins to stiffen add the sherry, and lastly the almonds chopped fine. When the cream is quite firm put it in round paper boxes, and sprinkle over the top a little colored sugar, or chopped pistachio nuts and granulated sugar mixed. Let it stand an hour or more on ice before serving.
CHESTNUT PURÉE WITH CREAM
Boil a pound of shelled English chestnuts a few minutes; then drain, and remove the skins. Boil them again until tender; drain, and mash them through a purée sieve; sweeten, flavor with vanilla, and moisten them with a little cream. Put the purée in a saucepan, and stir over a slow heat until dry; then press it through a colander or potato-press onto the dish in which it is to be served. Form it into a circle, using care not to destroy the light and vermicelli-like form the colander has given it. Serve whipped cream in the center of the ring.
CHESTNUTS WITH CREAM
After removing the shells and skins from some English chestnuts, boil them until tender in water, then in sugar and water, until clear. Let them lie in the syrup until cold; then drain, and pile them on a dish. Boil the syrup down to a thick consistency, and pour it over the nuts. Serve cold with whipped cream.