To make Leach is a traditional Elizabethan recipe for a classic dessert of cream set with gelatine where pounded almonds are incorporated into the mix which is flavoured with rose water and sugar before being set, sliced and served. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To make Leach.
Seeth a pinte of Creame, and in the ſeething put in ſome diſſolued Iſinglas, ſtirring it vntil it be very thicke, then take a handfull of blanched Almonds, beat them and put them in a diſh with your Creame, ſeaſoning them with ſugar, and after ſlice it and diſh it.
Modern Redaction
Essentially this recipe is for an Elizabethan version of pannacota, where cream is set with Isinglass (we would use gelatine) and enriched with Almonds pounded to a paste. This version, however, is set harder than modern pannacotas and is served sliced.
Ingredients:
600ml double cream
100ml whole milk
3 sheets of gelatine
100g blanched almonds
1 tsp rose water
4 tbsp caster sugar
Method:
Pour the cream into a medium saucepan. Bring the mixture to a boil over medium heat. As soon as the mixture comes to a boil reduce to a simmer and cook until the cream has reduced in volume by about 1/3 (10 minutes).
Remove from the heat and set aside to cool. Soak the gelatine sheets in the milk until they are soft then use a slotted spoon to transfer to a plate. Pour the milk into a medium saucepan then bring to a simmer. Whisk in the sugar then add the gelatine and continue heating until completely dissolved. Add the milk mixture to the cream and combine.Pass through a fine-meshed sieve into a bowl.
In the meantime, grind the blanched almonds in a food processor or coffee grinder. Place the ground almonds and rose water in a mortar and pound to a smooth paste. Scrape this paste into the still hot cream and gelatine mix then whisk well to combine.
Pour the mixture into a small loaf tin (or similar) lined with clingfilm (plastic wrap). Allow to cool then transfer to the refrigerator and chill over night to set. When ready to serve run a little hot water over the base of the dish and gently ease the leach away from the sides. Cut into slices and arrange these on serving plates.
Garnish with some fruit and a sprig of mint then serve.
