Ingredients:
1/2 lb. almonds
1/4 lb. sugar
2 Tbsp. fresh
lemon juice
1/3 cup
pistachios
2-3 cups of
fresh strawberries
or preserved fruits
2-3 cups of
whipped cream
Butter to
grease the mould
Some castor
sugar for decoration
Preparation:
Blanch half
a pound of almonds,
cut them into shreds and dry them in a slow oven until they are a light
brown colour;
Put a
quarter pound of lump
sugar into a saucepan and caramel it lightly; stir well with a wooden
spoon.
When the sugar is dissolved, throw the hot almonds into it and also a
little
lemon juice.
Take the
saucepan off the
fire and mix the almonds with the sugar, pour it into a buttered mould
and press it against the sides of the mould with your hands dipped in a
lemon, but remember that the casing of sugar must be very thin. (You
may,
if you like, spread out the mixture on a flat dish and line the mould
with
your hands, but the sugar must be kept hot.) Then take it out of the
mould
and decorate it with castor
sugar, pistacchio nuts, and preserved fruits.
Fill this
case with whipped
cream and preserved fruits or fresh strawberries.
|
