Rédey Judit: Hideg nyalat és spanyol tekercs. A fagylalt, a jégkrém és a parfé története (Budapest, 2007)

Jasmine ice cream In gr e dient s: One halj handful of jasmine leaves I petals, 1/2 liter cream, 4 eggs, 330 g sugar. Pour hot cream over the jasmine and let it stand until it cools down. Then sieve it through a clean natural cloth, add the 4 eggs, give it some sugar and finish as usual. Flaming iceberg Ingredient s: 1 liter cream, 420 g sugar, 35 g vanilla sugar and various cut-up fruits. Mix the solid whipped cream with the two kinds of sugar and the finely chopped fruits. Place them all in a tin casket, the bottom and the top of which can both be removed, smear some butter on all edges and let it stand in the well-salted ice. After 1 hour, the mass will freeze. Then remove one lid, and turn it over a plate, then remove the other, and cut it around the rim with a knife so it would all come out. This iceberg can be then decorated with pink-colored whipped cream. Bread ice cream Ingredients: 'Aiter cream, vanilla or cinnamon sugar, 200 g sugar and crumbed bread. Mix the sugar with the whipped cream, together with the breadcrumbs, and after boiling it up in the usual manner, place in the freezer. Maraschino ice cream Ingredient s: 12 egg yolks, 420 g sugar, 1 liter cream, one glass of sweet maraschino liquor. Mix it all up well, with the exception of the maraschino, stand it over afire and boil it with constant mixing with a spoon. Then pour the mass into the freezer, and when it has already congealed, mix in the glass of maraschino sweet liquor. Monte Cristo Prepare wafer dough of 70 g sweet almonds, 140 g sugar, 35 g four and egg white, place it over a tin smeared with butter and bake it. Roll it all up while it is still hot, and stick the rolls I cones together with clean rubber bands in the from of a basket, stand them on a plate and fill them up with the whipped cream, as well as with some ice cream. You can also add decorations with jam. Naples bomb Ingredients: 9 egg yolks, 2 g crushed vanilla, 200 g powdered sugar, l

k liter water, then l

â liter cream. Mix and place it all - except the cream - in a pot over the fire and boil it until the mass becomes like a sponge. Pull the pot off the burner, then break the mass through a sieve, and beat it with an egg beater until you get a mash like Parfélapát és fagylaltos kanalak Spatula for frozen custard, ice cream scoops