Preparation

Georgian England (1714-1830) delighted in elaborate culinary theatrics, and the 'hedgehog' was a beloved centerpiece dessert. Cookbooks from the era, including Hannah Glasse's famous The Art of Cookery Made Plain and Easy, included variations of this almond-cream confection molded into an endearing creature bristling with almond 'spines.' It exemplifies the period's love of visual spectacle at table.

Preparation

1. Grind the blanched almonds in a food processor until they form a fine meal, being careful not to over-process into butter.
2. Add sugar, rosewater, and brandy to the almond meal and process until a thick paste forms.
3. In a separate bowl, whip the cream to stiff peaks.
4. In another clean bowl, beat egg whites to stiff peaks.
5. Gently fold the whipped cream into the almond mixture, then fold in the beaten egg whites until just combined.
6. On a serving platter, mound the mixture into an oval dome shape, roughly 6 inches long, with one end slightly pointed to form a 'snout.'
7. Smooth the surface with a spatula dipped in cold water.
8. Insert slivered almonds all over the body at upward angles to create spines, leaving the face area smooth.
9. Press two currants into the face for eyes.
10. Use small pieces of candied peel to create a nose and feet.
11. Refrigerate for at least 2 hours before serving to set the shape.

The hedgehog should be presented whole at table before serving, where it would have provoked delighted exclamations from Georgian dinner guests. To serve, use a large spoon to portion out the creamy interior, ensuring each guest receives a few almond spines. This dessert represents an era when food was not merely sustenance but entertainment, conversation, and art combined.