Recipes > Desserts > Creams > Crème Noyau

Crème Noyau


  • 1/4 pound of Jordan almonds
  • 1 ounce of bitter almonds
  • scant 1/2 cup of cream
  • 2 ounces of sugar
  • 1 pint of whipped cream
  • Noyau
  • 1 ounce of gelatine


Pound in a mortar together the almonds with the cream and sugar. Rub through a sieve into a bowl, add the whipped cream flavored with Noyau and then the gelatine dissolved. Pour into a mould to set. Serve with champagne wafers.


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Twenty-four Little French Dinners (1919).

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