Fiori Di Latte with Violets, Burnt Almonds and Pistachios

Cook two ounces of violet leaves in two ounces of sugar, and when this has reached "crack" (No. 171), pour it on a marble to cool, then pound and run it through a sieve. Whip a pint of cream till very firm, and drain it on a sieve. Beat five egg-whites to a stiff froth, mix into them three gills of hot thirty-five degree syrup, and cool this meringue by standing the basin on ice; mix together lightly the whipped cream, Italian meringue and violet sugar. Pack a fiori di latte mold (Fig. 628) in salted ice and line it with a coating of virgin maraschino ice cream, finishing as the Bellini (No. 3467).

Burnt Almonds and Pistachios.—The same preparation as the above; after mixing the whipped cream with the Italian meringue add two ounces of crushed burnt almonds and two ounces of shredded pistachios, also two tablespoonfuls of orange flower water. Mix well together and with this fill a mold coated with virgin orange ice cream (No. 3459). Fiori di latte can also be flavored with either chocolate, coffee, cinnamon, lemon, orange or Seville orange. Peel the three latter very finely, cut the skins up very thin or else chop them, or fruits with well-flavored juices may be substituted, etc.