Downton Abbey parties can be a great deal of fun. Dressing up in costumes from the era (season 4 goes into the Roaring Twenties) and enjoying the food. Most people enjoy the simpler parties and preparing the various High Tea foods. The internationally bestselling cookbook entitled Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals, even has two sections of High Tea dishes, both savory and sweet.
This dessert we're featuring is on the elegant end of the food spectrum but... it is also incredibly simple to prepare. It is not an ice cream. It is a frozen chiffon creme (it has whipped egg whites incorporated within the cream base). This was a very popular way to present an elegant and gourmet frozen dessert during the Edwardian era in England and the Roaring Twenties in the United States.
So... step back in time and enjoy something truly special: Creme de Menthe Frozen Chiffon Creme!
Ingredients needed to make Creme de Menthe Frozen Chiffon Creme:
- 2 cups half-and-half
- 1 cup sugar
- 1 Tbs. vanilla
- 1/2 cup creme de menthe
- 2 eggs, separated
- In a medium saucepan over medium heat, whisk the half-and-half, sugar, vanilla and creme de menthe, until the sugar has dissolved and the mixture just comes to a simmer.
- In a medium bowl, whisk the egg yolks until pale.
- Into the egg yolks, whisk in 1 cup of the hot cream (this will "temp" the eggs so they won't cook when they go into the saucepan).
- Slowly whisk the egg yolk mixture into the hot cream. Once incorporated, stir the mixture until it just comes to a simmer (DO NOT BOIL).
- Remove the cream mixture from the heat and chill at least 2 hours.
- In a medium bowl, whisk the egg whites with a little sugar until soft peaks form.
- Fold the egg whites into the chilled cream mixture.
- Pour into an ice cream machine and churn 30 minutes.
- Freeze until ready to serve.
The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.