This is a recipe from Hannah Glasse dating from the eighteenth century. The crackling crust is particularly successful - it looks beautiful and is delicious to eat.
Work the ground almonds, egg white, and sugar into a paste, and knead into a ball. On a sugared surface, roll out to a round
Melt the chocolate in a bowl set over hot water, then mix in the cream, stirring all the time to prevent splitting. Remove from the heat and, as the chocolate starts to set, beat the mixture to a light foam. Allow to cool for a minute or two before pouring into the cooled crackling crust. Leave to set. Serve decorated with toasted almonds and yellow rose petals.
© 1999 Jennifer Paterson. All rights reserved.