Cocoa Nut Cream
Ingredients
Directions
Take the nut from its shell, pare it, and grate it very fine.
Mix the grated nut with a quart of cocoa, sweeten, and freeze it.
If the nut be a small G.AO, it will require one and a half to flavour a quart of cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Cream
- Provides fat and richness, giving the frozen dish a smooth, creamy texture.
The step that matters
Grate the nut very fine. Finer particles spread evenly through the cream and release flavour more uniformly. Coarse pieces stay gritty and leave uneven pockets of flavour in the frozen mixture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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