Fürst Pückler ice cream

The Fürst-Pückler ice cream ( French: demi-glace à la Pückler ) is an ice cream specialty made from three different types of ice cream that are frozen together. The ice was named after the landscape architect and travel writer Hermann von Pückler-Muskau (1785–1871).

history

The oldest known recipe for an ice cream with this name comes from the Royal Prussian court chef Louis Ferdinand Jungius, who dedicated a three-layer ice cream to Pückler in his cookbook in 1839.

Mediated by Pückler's bride and later wife Lucie von Hardenberg , divorced von Pappenheim , Jungius worked from 1817 to 1819 as "Cook for H. Graf von Pückler" in Muskau Castle. The Muskauer church books show him as "mouth cook of his majesty the King of Prussia in Berlin, jü. Son H. Johann Friedrich Jungius, Prinzl. Chef zu Reinsberg ”. They name him as the father of an illegitimate child and record his marriage to the shoemaker's daughter Caroline Henriette Sophie Seidel. Jungius could have "invented" the ice cream in Muskau .

Its main ingredients were whipped cream, sugar and fresh fruit or, in winter, jam , which were arranged in layers in a form. Due to the high fat content of the cream, the mass will only half freeze.

Fürst Pückler cuts

A preparation of chocolate, strawberry or raspberry ice cream and a light macaroon ice cream mixture flavored with maraschino later developed from this . Macaroons are no longer used. The specialty known today as Fürst-Pückler ice cream is usually a combination of chocolate and strawberry or raspberry with vanilla ice cream. The Fürst-Pückler-Schnitte, in which three-layer ice cream is offered between two waffles or as an ice cream pie, is very well known and widespread. In the case of industrially produced ice cream, the Fürst-Pückler-style name means that it consists of three layers in the flavors mentioned.

Internationally, this combination of vanilla, strawberry and chocolate ice cream is usually referred to as Neapolitan ice cream or Neapolitan slice ( Neapolitan slice ), although the name originally referred to the production of a layered ice cream in an Italian ice cream form and was independent of the flavors .

literature

Herring Lexicon of the Kitchen . Fachbuchverlag Pfanneberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4 .
Bernd-Ingo Friedrich : tables like Prince Pückler. An entertaining cookbook . Görlitz - Zittau, Verlag Gunter Oettel 2010, ISBN 978-3-938583-56-2 .
Bernd-Ingo Friedrich: Prince Pückler's ice cream. With original recipe . Regia Verlag, Cottbus 2010, ISBN 978-3-86929-062-1 .
Bernd-Ingo Friedrich: The confectioner and the castellan - news about Fürst-Pückler ice cream. In: Oberlausitzer Heimatblätter , ISSN 2196-0496 , 2016, No. 49, p. 59 f.
Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6 .

Movie

Prince Pückler's ice cream. Documentary, Germany, 2017, 14:34 min., Script and director: Michael Erler , production: MDR , series: Our delicious home , first broadcast: March 24, 2018 on MDR television , table of contents and online video from MDR.

Web links

Bernd-Ingo Friedrich : Fürst-Pückler ice cream history, stories and recipes. ( Memento from June 10, 2015 in the Internet Archive ). In: kochbuch.kulturpixel.de , 2007

Individual evidence

↑ Complete and comprehensive theoretical-practical instruction of the entire culinary art. A textbook and auxiliary book based on thirty years of experience for the largest stately tables, as well as for the households of all classes; with particularly instructive evidence of the natural products offered for the art of cooking in the following table arrangement with German and French names, compiled and edited by LF Jungius, mouth cook Sr. Majesty of the King of Prussia . In three volumes. Third volume. Berlin, with G. Reimer. 1839.
↑ LF Jungius, German cookbook for bourgeois households , 1864, p. 292 , No. 670, Frozen cream with confection and fruit jams.
↑ Elizabeth David , Harvest of the cold months. The Social History of Ice and Ices , London 1994, ISBN 9780718137038 , excerpts from Google Books .

[1] Complete and comprehensive theoretical-practical instruction of the entire culinary art. A textbook and auxiliary book based on thirty years of experience for the largest stately tables, as well as for the households of all classes; with particularly instructive evidence of the natural products offered for the art of cooking in the following table arrangement with German and French names, compiled and edited by LF Jungius, mouth cook Sr. Majesty of the King of Prussia . In three volumes. Third volume. Berlin, with G. Reimer. 1839.

[2] LF Jungius, German cookbook for bourgeois households , 1864, p. 292 , No. 670, Frozen cream with confection and fruit jams.

[3] Elizabeth David , Harvest of the cold months. The Social History of Ice and Ices , London 1994, ISBN 9780718137038 , excerpts from Google Books .