Noisette Bomb
A dish that leans on strawberry ice i and sugar.
contains dairycontains eggs
Ingredients
US
Metric
- Strawberry Ice I
- 120 ml sugar
- 120 ml chopped blanched filberts
- 180 ml hot caramel syrup
- Yolks 4 eggs
- 320 ml heavy cream
- 7 ml vanilla
- Few grains salt
Make it lactose-friendly
- 1⅓ cups heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put through a purée strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in double boiler until mixture thickens, then beat until cold. Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in salt and ice, and let stand three hours.
Nutrition (estimated, per serving)
| Calories | 473 |
|---|---|
| Protein | 2.3 g |
| Fat | 28.9 g |
| Carbs | 52.3 g |
| Fiber | 0.0 g |
| Sodium | 22 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States