The ice cream layers are often mixed with whipped cream. Typically, it is of three flavors, with a fruit/nut layer between them. Retrieved 3 April 2006.Spumone (from spuma or "foam"), plural spumoni, is a molded gelato (a lower-fat Italian form of ice cream) made with layers of different colors and flavors, usually containing candied fruits and nuts. "Food Timeline – history notes: ice cream & ice". The Encyclopedia of American Food and Drink. Vollständige und umfassende theoretisch-praktische Anweisung der gesamten Kochkunst. " "Of Sugar and Snow: A History of Ice Cream Making" ". ^ "Brooklyn Morals.-Those Wax Figures.", Walt Whitman's Selected Journalism, University of Iowa Press, pp. 86–87, retrieved.Medford, Massachusetts: Tufts University. ^ Kalil, Frederick (17 September 2012).Garden City, NY: Doubleday, Doran & Company. ^ "This is popularly known as a mixture of creams moulded together, as vanilla, strawberry, and pistachio." Ida C Bailey Allen (1929).After filling the molds, if there is no cave, 'bed' the ice in the usual way. They are generally sold small enough to make single ices, but these are much more troublesome to prepare. The boxes may be made of tin, which is less expensive than pewter. The Neapolitan Ice Spoon has a double use ice bowl is for putting the mixture into the mold, and the handle is for leveling it. Banana cream, pistachio, or almond cream with cherry water and damson or strawberry water are other options. Tea cream may be introduced into almost any combination unless coffee were used. A cream ice flavored with any liqueur, a brown bread cream flavored with brandy, with a couple of bright-colored water ices, form another agreeable mixture. The following will serve as a guide in arranging: First, vanilla cream, then raspberry or cherry or currant water coffee or chocolate in the middle the strawberry cream, with lemon or orange or pineapple water to finish. Four or five kinds are usually put in the mold, though three sorts will do. They are generally laid on a lace paper on an ice plate. However small the pieces, the block should be cut so that each person gets some of each kind. These are prepared by putting ices of various kinds and colors into a mold known as a Neapolitan ice box, which, when set and turned out, is cut into slices suitable for serving. Neapolitan ice-cream makers were famous in Paris at the beginning of the 19th century, especially Tortoni, creator of numerous ice-cream cakes. Neapolitan ice cream consists of three layers, each of a different colour and flavour (chocolate, strawberry, and vanilla), moulded into a block and cut into slices. A slice of ice-cream cake made with mousse mixture and ordinary ice cream, presented in a small pleated paper case. Quotes from food historians Ĭosmopolitan slice. The first recorded recipe was created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839, who dedicated the recipe to Fürst Pückler. It is the first type of ice cream to combine three flavors. More than likely, chocolate, vanilla, and strawberry became the standard because they were the most popular flavors in the United States at the time of introduction. Early recipes used a variety of flavors however, the number of three molded together was a common denominator, to resemble the Italian flag (cf. Spumone was introduced to the United States in the 1860s as Neapolitan-style ice cream. Neapolitan ice cream was named in the late 19th century as a reflection of its presumed origins in the cuisine of the Italian city of Naples, and the many Neapolitan immigrants who brought their expertise in frozen desserts with them to the United States.
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