Almond Posset
- Bread crumbs
- 1 pint of boiling milk
- 1 quart of good cream
- 4 ounces of almonds
- Rosewater
- Yolks of 4 eggs
- Macaroons or sponge-cake
Grate some bread (the crumb) very fine, pour a pint of boiling milk upon it, and let it stand two or three hours; then beat it exceedingly well, and add to it one quart of good cream, four ounces of almonds, blanched and beat as fine as possible, with some rosewater; mix all well together, and set it over a very slow fire. Boil it a quarter of an hour, set it to cool, and beat the yolks of four eggs and mix them in. When cold, sweeten it to your personal taste; then stir it over a slow fire till it grows pretty thick, but do not let it boil. Put it in a china bowl, and swim some macaroons or sponge-cake on the top.
Submitted by Aug 25, 2009
15 min
30 min
45 min