Cream Spongade a la Parepa

Cream spongades are made by putting into a vessel four gills of fresh cream and almond milk made with five ounces of sweet and one ounce of bitter almonds; also eight egg-whites, mixing in three-quarters of a pound of sugar; beat well together, strain and freeze in medium-sized freezers; one to congeal the mixture and the other to work it. When the composition is in the first freezer, turn the latter quickly with the right hand, and as soon as the preparation adheres to the sides remove it to the second or smaller one, then work to give it body, and to incorporate plenty of air into the ice. Then add a salpicon of fruits cut in quarter-inch squares. Mold the ice in a spongade-shaped mold (Fig. 666), coated inside with pistachio cream.