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Creme de Noyanx

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Apricots
  2. three pounds of sugar
  3. two pints of orange-flower water
  4. six pounds of rose leaves
  5. Spirits
  6. twelve pints of water
  7. Brandy

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To twenty-four pints of brandy add four of water, half a pound of sliced kernels of apricots infused in the spirits for some days ;
  2. distil it;
  3. add two pints of orange-flower water, three pounds of sugar, and twelve pints of water;
  4. filter or pass through a bag.
  5. Oil of Roses.
  6. Haile de Roses.
  7. For twenty-four pints of brandy take six pounds of rose leaves, the single rose, if possible, put them to infuse for some time in a jar, adding four pints of water, and distil it au bain-marie ;
  8. put four pounds of sugar and twelve pints of water for the syrup ;
  9. colour it with the cochineal infusion, and pass it through a bag.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board