CookEat Recipe
Iced Pudding Fleury
Vanilla ice cream mixed with peach/candied fruit and whipped cream in a quart dome, with cream-ice topping. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2137. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Do not claim source quart dome fits; measure and reserve safely. Pasteurized/cooked No42 custard, rapid chilling and alcohol disclosure. Limites : Candied fruit size, peach flesh mass, whipped-cream overrun, dome capacity and surplus volume untested.
Method
Steps
Step 1
Make No42 vanilla ice cream once from embedded six yolks, sugar, vanilla, milk and cream: heat/temper/cook to egg74°C, chill rapidly≤4°C, churn and freeze; measure ONE QUART FINISHED.
Step 2
Chop six cherries, one candied orange peel, two apricots and angelica; mix with tablespoon kirsch. Sieve flesh of four peeled pitted peaches into fruits. Whip separate half-pint cream with two ounces sugar and vanilla, then measure actual FINISHED whipped volume. Reserve one-quarter of that whipped volume and one-quarter of the measured ice cream for topping.
Step 3
Mix fruit/peaches with remaining three-quarters ice cream and remaining three-quarters whipped cream. Measure quart dome usable capacity and mixture volume; fill safely without overpacking, record/keep surplus frozen or chilled separately. Freeze filled dome in safe controlled freezer ninety-minute historical guide. Unmould cold, liquefy reserved ice-cream quarter with reserved cream quarter, pour over and serve cold.
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