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Chef Charles Ranshoffer
Delmonico's, NYC
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Rice Ice Cream with citron, garnished with truffles
Creme de Riz et au Cedrat, Garnie de Truffes
Place eight egg-whites in a tinned basin with twelve ounces of sugar and
four tablespoonfuls of rice flour; stir well together, adding a quart of
boiling milk; cook without boiling on a slow fire, remove and when cold
put in a pint of cream; pass through a sieve, freeze and then add half a
pound of very finely shredded citron peel and half a pint of blanched rice
cooked in syrup. Have it molded in a low Madeleine mold, and garnish
around with imitation truffles prepared as follows:
Truffle Ice Cream.---This cream can only be made with fresh
truffles. Brush over half a pound of fresh, fragrant truffles; peel,
slice and infuse in a pint of boiling cream for thiry minutes. Drop
twelve egg-yolks in a tinned basin with ten ounces of sugar; mix well
together and then add one quart of cream, including that in which the
truffles are being infused; cook the preparation without boiling, and
add the truffles after pounding and passing them through a sieve. Freeze
and mold in molds imitating whole truffles coated with chocolate; pack in
ice. Chop up the truffle peelings very finely, mixing in a few vanilla
seeds; dry in the open air, pass through a sieve and roll the unmolded
imitation truffles in this powder. Use these truffles to decorate the
above ice cream.
