dinnerbyhb
May 11
667
0.91%
Bohemian Cake (c.1890)
Chocolate and Yuzu Mousse with Honey Ice Cream
When chocolate first arrived in Europe, it was served as a hot, bitter, unsweetened spicy drink. However from the 17th century, the beans were roasted and sweetened with vanilla and sugar making it much more palatable.
The first chocolate house opened in 1657 in London. In the late 1600s, Sir Hans Sloane, added milk to his chocolate drink for a lighter, smoother flavor. For 100 years, this is how chocolate was enjoyed until the industrial revolution introduced new techniques for making solid chocolate which led to the invention of the chocolate bar in 1847.
‘Work a quarter-pound butter till creamy then add a quarter of a pound of caster sugar, two ounces of grated chocolate, the juice and finely chopped peel of a lemon, six ounces of fine flour, three raw yolks of eggs, a quarter of a pound of finely chopped mixed peel, half an ounce of Cowan’s baking powder, and the stiffly whipped whites of the eggs. Put the mixture into a well-buttered cake-tin that is lined with a buttered paper, and bake it in a moderate oven for forty to sixty minutes; then turn out and use when cold for tea, tennis parties and etc.’
Source: 1890 Marshall’s Larger Cookery Book of Extra Recipes by Mrs A. B. Marshall
Sudachi is a small, round, green citrus fruit of Japanese origin that is a specialty of Tokushima Prefecture in Japan. It is a sour citrus, not eaten as fruit, but used as food flavoring in place of lemon or lime.
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➡️ For reservations, head to our website via the link in the bio
📸 Photography by @dimitri.andreas.photography
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dinnerbyhb
May 11
667
0.91%
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