Vienna Red Currant Ice

Name: Vienna Red Currant Ice (Glace de Groseilles Rouges à la Vienne)
Cuisine: France
Ingredients: double cream; dried cherries; raspberries; raw ripe tomatoes; water; red currant jelly; stalks; fresh ripe red currants; almond essence; brandy; silver rays (white) rum; fresh eggs; yolks; marshall’s liquid carmine; marshall’s cane sugar; lemon juice

Glace de Groseilles Rouges à la Vienne

Preparation info

Difficulty
Easy

Appears in

Fancy Ices

By Agnes B. Marshall

Published 1894

About

Method

Take one quart of fresh ripe red currants freed from the stalks (see note), put them into a stewpan with