The cliisf difforGiicG bGtwGGn t]iG icgs wliicli forin
tliG subjGct of tliis oliaptGr and tliG ordinary icod
pudding, Hgs in tliG fact tliat "wIiiIg for tliG latter tliG
custai d, &c., wliicli is its foundation, is frozen first in
fieezei and tlicn j)acked in tlie mould and frozen
either in a bed of ice and salt, or in the ice caye, the
former have the mixture of which they are composed
poui’ed straight into the mould and frozen either in
the ice bed or cave without a prefatory freezing. In
this way they are near relations to the old-fashioned
“parfait,” or, as it used also to be called, the
“biscuit” ice; in fact, the mousse and the parfait
often do interchange names nowadays, though this
is, strictly speaking, not correct, as, for the parfait,
cream alone was to be used, whereas the mousse is
of the same substance as the souffle, i.e., is made of
a very light whipped custard. But these old dis-
tinctions are well-nigh obsolete, save with the veriest
j)urists, and it is not always easy to say where the
line between souffles, parfaits, and mousses is to be
drawn. Moreover, ordinary ice creams with different
garnishes, if served in a souffle case, are frequently
(if incorrectly) known as souffles glace's. The
SOUFFLES AE'D MOUSSES.
89
mousses came first in order of creation, the souffie
glace only becoming commoner as tlie ice cave
rendered its production easier. We may therefore
begin with directions for making a mousse.
Mousse a la Vanille. — Put into a debcately clean
pan the yolks of six and the whites of two eggs, with
an ounce of sugar and a teaspoonful of essence of
vanilla : stand the pan containing this in another
three parts full of boiling water (the first pan should
be sufficiently large not to reach more than half-way
down the second, so as to allow a good supply of
boiling water under it), and whip the eggs, &c., till
thick and warm, but not hot ; then lift the pan off
the fire and continue to whip the eggs, &c., till the
mixture is light, stiff, and perfectly cold ; now add
to it a stiffly whipped gill of cream, and a little more
vanilla if necessary, mould, and set it in the ice cave
for three hours. You generally reckon one egg
a head in these mousses.
Mousse aux Fraises. — Put into the pan the yolks
of eight and the whites of three eggs, with 2oz. of
caster sugar, half a teaspoonful of essence of vanilla,
a full gill of strawberry jmlp, and a drop or two of
carmine✪ Mousse aux Fraises, whip it as before till thick and warm, then
till stiff and cold ; add a gill of stiffly whipped
cream, and finish off as before. To turn out either
of these mousses, dip the mould in cold water, and
turn out gently.
These two recipes show the way of working,
according to whether you use liquid flavouring, such
as vanilla essence, coffee, spirit, liqueur, &c., or a more
solid form, such as fruit pulp, &c. It will be
90
ICES.
observed that while for the liquid flavouring the egg
yolks are to the whites in the proportion of three to
one, in the other case they are in the proportion of
eight to three, to make up for the greater density of
the pulp. Bearing this in mind, it is possible to
make any kind of mousse, and to use any recipe
given for iced soufiles, in which it must be remembered
that two parts of yolk are used to one of white
of egg.
Page 42 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The chief difference between the ices which form the subject of this chapter and the ordinary iced pudding, lies in the fact that while for the latter the custard, &c., which is its foundation, is frozen first in freezer and then packed in the mould and frozen either in a bed of ice and salt, or in the ice cave, the former have the mixture of which they are composed poured straight into the mould and frozen either in the ice bed or cave without a prefatory freezing. In this way they are near relations to the old-fashioned “parfait,” or, as it used also to be called, the “biscuit” ice; in fact, the mousse and the parfait often do interchange names nowadays, though this is, strictly speaking, not correct, as, for the parfait, cream alone was to be used, whereas the mousse is of the same substance as the souffle, i.e., is made of a very light whipped custard. But these old distinctions are well-nigh obsolete, save with the veriest j)urists, and it is not always easy to say where the line between souffles, parfaits, and mousses is to be drawn. Moreover, ordinary ice creams with different garnishes, if served in a souffle case, are frequently (if incorrectly) known as souffles glace's. The
mousses came first in order of creation, the souffle glacé only becoming commoner as the ice cave rendered its production easier. We may therefore begin with directions for making a mousse.
Mousse à la Vanille. — Put into a delicately clean pan the yolks of six and the whites of two eggs, with an ounce of sugar and a teaspoonful of essence of vanilla : stand the pan containing this in another three parts full of boiling water (the first pan should be sufficiently large not to reach more than half-way down the second, so as to allow a good supply of boiling water under it), and whip the eggs, &c., till thick and warm, but not hot ; then lift the pan off the fire and continue to whip the eggs, &c., till the mixture is light, stiff, and perfectly cold ; now add to it a stiffly whipped gill of cream, and a little more vanilla if necessary, mould, and set it in the ice cave for three hours. You generally reckon one egg a head in these mousses.
Mousse aux Fraises. — Put into the pan the yolks of eight and the whites of three eggs, with 2oz. of caster sugar, half a teaspoonful of essence of vanilla, a full gill of strawberry pulp, and a drop or two of carmine, whip it as before till thick and warm, then till stiff and cold ; add a gill of stiffly whipped cream, and finish off as before. To turn out either of these mousses, dip the mould in cold water, and turn out gently.
These two recipes show the way of working, according to whether you use liquid flavouring, such as vanilla essence, coffee, spirit, liqueur, &c., or a more solid form, such as fruit pulp, &c. It will be
observed that while for the liquid flavouring the egg yolks are to the whites in the proportion of three to one, in the other case they are in the proportion of eight to three, to make up for the greater density of the pulp. Bearing this in mind, it is possible to make any kind of mousse, and to use any recipe given for iced soufiles, in which it must be remembered that two parts of yolk are used to one of white of egg.
Records on this page
Mousse aux FraisesMousse a la Vanille