Burnt Almond and Vanilla Mousse from Fancy Ices by Agnes B. Marshall
Take a quarter pound of blanched and skinned Jordan almonds, chop them very finely; put them on a baking tin in a moderate oven till a nice brown colour; pound
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Ingredients
- spun sugar
- almond
- water
- paper
- cold water
- cream
- raw yolks
- whites of eggs
- sugar
- almonds
- paste
- brandy
- marshall’s almond essence
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