Frozen Cream with Glazed Oranges

About the dish

The dish appears among the ices of the 1949 edition and shows the older art of boiling and spinning sugar. In the book the recipe is titled "Frozen cream with fruit".

How to make it

1. 1

   Freeze the cream

   Whip the cream stiff, fold in the vanilla sugar and freeze it.

2. 2

   Boil the syrup

   Boil sugar, water, glucose and acetic acid to the "small ball" stage, or boil the sugar with 1/4 l water over rapid heat until smooth, without stirring. Brush sugar from the inside of the pan with a brush dipped in cold water. Test with a stick: dip it in ice-cold water, then in the sugar, then in water again. The sugar is ready when it is so hard that it snaps.

3. 3

   Glaze the oranges

   Lift the pan from the heat, dip it briefly in cold water and set it in a pan of boiling water over the heat while you glaze the peeled orange segments. Turn them carefully with oiled forks and place them on an oiled dish.

4. 4

   Decorate and serve

   The rest of the syrup can be coloured red or green, spun into threads and laid like a cloud over the ice on a dish. Place the glazed orange segments in the cloud and around the frozen cream.

5. 5

   Note

   Note: Boiling sugar is extremely hot and can cause serious burns. Take care and keep children away.