Frozen Macaroon Pudding a la Parisienne
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Ingredients 5 ingredients
- five tablespoons sugar
- two tablespoons brandy
- One pint whipped cream
- two cups of broken-up macaroons
- Salt
Contains
MilkTree nuts
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Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
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- Ponding aux Macarons glace, a la Parisienne One pint whipped cream, five tablespoons sugar, two tablespoons brandy, two cups of broken-up macaroons, mix carefully, put in a melon mould, put some lard around the cover, pack in salt and ice and let freeze from three to four hours.
- When ready to serve, dip in warm water, turn out, sprinkle grated macaroons on the top.
- Decorate with spun sugar around and a rosette on the top.
- Serve with fruit sauce or frozen cream at the side.
Plating
Cookware for this recipe
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Whisk
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Grater