2 oz. almonds—a few bitter among them.
1 tablespoonful orange-flower or rose-water.
1 pint cream.
1 oz. Cooper’s gelatine, soaked one hour in one cup cold water.
1 cup milk.
½ cup sugar.
Blanch the almonds, and, when cold, pound them to a paste in a
Wedgewood mortar, adding orange-flower or rose-water to prevent
oiling. Heat the _milk_ to boiling, put in the gelatine, the sugar
and almonds, and stir five minutes, or until they are thoroughly
dissolved. Strain through thin muslin, pressing the cloth well. When
cool, beat in the cream, a little at a time, with an egg-whip, or churn
in a syllabub-churn until thick and stiff. Wet your mould, put in the
mixture, and let it stand seven or eight hours in a cold place.