Ingredients

  • glasses sweet almonds
  • 20–30 bitter almonds, or 1 full spoon orange flower water
  • glasses thin cream, or milk
  • 10 sheets gelatin
  • ⅜–½ lb sugar

Method

Scald ½ lb sweet almonds and 20–30 bitter almonds, peel, and pound in a mortar, pouring in about 2–3 spoons cream. Dilute with 3 glasses boiled cream which is still hot. Let stand an hour or more, strain through a napkin, sprinkle with sugar, and pour in ½ glass gelatin or enough to make exactly 4 glasses. Heat slightly, then pile into a mold and set on ice.

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