Recipe no. 469 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 216.
Ingredients
- Almonds (with two bitter ones), 250 grams
- Water, half a glass
- Milk, half a glass
- Sugar, 250 grams
- Gelatine leaves, 6
- Water, a glass
- Whipped cream, half a litre
Preparation
- Pounding the almonds and dilutingPound as finely as possible 250 grams of almonds, among which two bitter ones, with half a glass of water added little by little. Then add half a glass of milk and continue grinding, turning the pestle.
- Cooking and straining the almond milkPut this almond milk into a saucepan with 250 grams of sugar; heat without letting it boil, and set aside to pass it through a cloth, twisting it. Add to this 6 gelatine leaves that you will have melted in a small saucepan with a glass of water, cooked a few minutes and well skimmed. This mixture being only barely lukewarm, fold in half a litre of well whipped cream, and put it in a mould.
- Keeping cool and unmouldingThen keep it well chilled, and unmould as for the bavarian creams.
Reboul's text
Pound as finely as possible 250 grams of almonds, among which two bitter ones, with half a glass of water added little by little. Then add half a glass of milk and continue grinding, turning the pestle.
Put this almond milk into a saucepan with 250 grams of sugar; heat without letting it boil, and set aside to pass it through a cloth, twisting it. Add to this 6 gelatine leaves that you will have melted in a small saucepan with a glass of water, cooked a few minutes and well skimmed. This mixture being only barely lukewarm, fold in half a litre of well whipped cream, and put it in a mould.
Then keep it well chilled, and unmould as for the bavarian creams.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| aigo | water |
| la | milk |
| sucre | sugar |
| casseirolo | saucepan |
| servieto | cloth |
| jalarèio | gelatine |
| crèmo | cream |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 469, page 216. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.