CookEat Recipe
Iced Diplomatic Pudding
Candied-fruit and raisin rum ice-cream dome with strawberry-maraschino sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2013. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use pasteurized/74°C No42 custard and chilled No337; disclose rum/maraschino alcohol and maintain frozen chain. Limites : Mould overflow, fruit displacement, finished parent yields and safe unmould form unknown.
Method
Steps
Step 1
Cut almonds, half peel, apricots, cherries and pineapple small; combine with raisins and THREE tablespoons rum; infuse one hour safely chilled.
Step 2
Make No42 ice cream ONCE. Whisk six No42 yolks and sugar. Heat parent milk/cream with vanilla, temper into yolks and gently cook to 74°C, strain, rapidly chill to ≤4°C and churn with ice/rock salt. Measure actual FINISHED vanilla ice cream, not raw liquid volume. Make No337 whipped cream ONCE. Whip No337 thick cream in bowl over external ice, add sugar/vanilla while whipping two minutes, discard watery separation, refrigerate and measure actual FINISHED whipped cream. Measure THREE half-pints FINISHED No42 plus HALF PINT FINISHED No337, then fold fruit/rum into ice cream and cream.
Step 3
Fill dome-shaped one-quart mould only to actual safe capacity, record any excess; line/cover with food-safe paper and freeze in sealed ice/rock-salt tub ninety minutes. Unmould with brief lukewarm-water dip and pour ONE gill strawberry syrup mixed with two tablespoons maraschino over.
Step 4
Preparation information: No337 embedded input: Broken ice and cold water for bath — amount not specified.
Step 5
Preparation information: External broken ice and rock salt — amount unprinted.
Step 6
Preparation information: Food-safe paper for mould — sufficient to cover.
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