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📝 Description
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🥘 Ingredients
1 quart of milk, 8 bitter almonds, 2 oz. of gelatine, 2 large lemons, 3/4 lb. of lump sugar, the yolks of 6 eggs.
👨🍳 Method
Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind, and lump sugar, and boil these ingredients for about 5 minutes. Beat up the yolks of the eggs, strain the milk into a jug, add the eggs, and pour the mixture backwards and forwards a few times, until nearly cold; then stir briskly to it the lemon-juice, which should be strained, and keep stirring until the cream is almost cold: put it into an oiled mould, and let it remain until perfectly set. The lemon-juice must not be added to the cream when it is warm, and should be well stirred after it is put in.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe for a bit of vintage charm, and I found that it's a delightful balance of tangy and sweet. It surprised me how the bitter almonds blended seamlessly into the cream, adding a subtle, fragrant depth that I didn't expect. The technique of tempering the eggs with the warm milk mixture was a pleasant throwback, reminding me of the importance of gentle heating in custard-making. This dessert is perfect for a weeknight cook looking to impress with minimal effort. The process is straightforward, and the result is a silky, lemony treat that's sure to please. I served it chilled, unmolded onto a plate, and it was a hit. It's a timeless recipe that deserves a spot in your modern kitchen repertoire.
