CookEat Recipe
Chocolate Glace Constantine
A chocolate and egg frozen custard folded with whipped cream, churned and set in a melon-shaped mould. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0103. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a labeled food-grade clear sugar syrup while recording its concentration as a modern product choice, or keep preparation on hold if none is identified. Use pasteurized egg yolk equivalents or gently reach 74°C in the tempered custard with a clean thermometer; bubbling and printed timing do not prove safety. As an explicit modern texture adaptation, strain the hot chocolate-yolk base before cooling, then fold in properly chilled whipped cream rather than following the printed fold-then-strain order. Use No. 42’s cracked-ice-and-rock-salt churn for roughly thirty printed minutes as a guide, importing only freezing technique, not No. 42’s milk, sugar or vanilla. Use food-safe mould and cold service without a folded fabric napkin under the dessert. Limites : White-syrup strength is materially unspecified; chocolate type, yolk product, whipped-cream fold, freezing rate, mould size and true finished volume vary. The source gives one hour in ice-salt after moulding but no complete churning or chilling time. No ice cream was made, measured or tasted.
Method
Steps
Step 1
Clean a nominal one-quart melon-shaped food-safe mould. Separately prepare an ice-and-rock-salt freezing bath or a suitable freezer, as in the No. 42 freezing method. Boil about 85 g chocolate with 85 g granulated sugar and about 470 mL hot water for the printed five minutes while stirring; move off direct heat.
Step 2
Beat eight pasteurized egg yolk equivalents with about 120 mL identified, cold, food-grade clear white sugar syrup. Gradually whisk in the hot chocolate mixture, then return to gentle heat, stirring until the custard thickens and reaches 74°C without a hard boil. Record that the syrup strength is a chosen product attribute, not a value printed in the book.
Step 3
Strain the hot chocolate-and-yolk base through a clean fine sieve before cooling; this deliberately changes the book’s fold-then-strain order so the whipped cream is retained. Cool promptly in a clean cold bath and refrigerate. Whip about 240 mL chilled cream separately and fold into the cooled base. Put the mixture in a closed ice-cream freezer packed in cracked ice and rock salt, and churn as in No. 42 for roughly its printed thirty minutes as a guide, continuing until thick enough to pack. Add none of No. 42’s ingredients.
Step 4
Pack the frozen mixture into the clean melon mould, close it securely and place in an ice-and-rock-salt bath for the printed hour, or continue freezing until firm enough to unmould. Unmould onto a clean cold dish and serve without the historical folded fabric napkin.
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