Mousse D’or. — Beat the yolks of three eggs till
smooth, then add to them a tablesj^oonf ul of sugar sy rup,
and stir them well together till the mixture will coat
the spoon pretty thickly ; now lift it off the fire (re-
member this mixture should have been beaten over
boiling water as before), add to it a good dessert-
spoonful of lemon juice and three tablespoonfuls of
sherry, and beat it altogether till light and cold;
meanwhile make the three whites of eggs✪ Mousse D’or into an
Italian meringue with two tablespoonfuls of boiling
syrup, jireviously cooked to the ball (see Italian
meringue), add this lightly and quicldy to the
mixture, mould, and freeze in the ice cave for three
hours or so.
This can be varied by flavouring it with either
brandy, rum, or liqueur to taste, instead of the
sherry.
Mousse au cTiocolat pralinee. — Beat the yolks of
five eggs over boiling water on the fire till hght,
then whisk in three tablespoonfuls of sugar syrup,
stirring it (but no longer whisking it) till it thickens
sufficiently to coat the spoon pretty thickly, then
turn it into a basin, stir into it 2oz:, of unsweetened
SOUFFLES AND MOUSSES.
91
chocolate, melted, and a little essence of vanilla, and
beat it all till cold and stiff ; now add two to three
tablespoonfuls of praline powder (see recipe) and
three-quarters of a pint of stiffly whipped cream✪ Mousse au Chocolat Pralinée
(being careful not to let any moisture that has
di’ained from the cream go in), mould, and freeze as
before. If you have no ice cave, both this and the
preceding mousse, must be buried in ice and salt for
fully four, if not five, hours.
Mousse au Cafe PralinSe is made in the same way,
using four tablespoonfuls of strong black coffee, in-
stead of the melted chocolate, and finish as before.
Mousse au Cassis. — Stew one pound of ripe black
currants with half a pint of water, 6oz. of caster
sugar, and a few drops of carmine, tiU soft enough
to pulp through a sieve ; put this puree into a pan
with the yolks of twelve and the whites of three eggs,
3oz. of caster sugar, and a liqueur- glassful of brandy,
and whip over boiling water, as before, till stiff and
warm, and then off the fire till cold, when you stir to
it lightly a good tablespoonful of maraschino liqueur
(or rather more liqueur syrup) and a pint of stiffly
whipped cream✪ Mousse au Café Praliné; mould, and freeze in the cave for
three to four hours. A delicious Banana Mousse can
be made in the same way, only using the fruit raw,
and rubbing it through the sieve vsdth the addition
of a full claret- glassful of maraschino syrup and a
sherry-glassful of rum, instead of the water, sweeten-
ing it with 2oz. of caster sugar, and, if necessary,
colouring it with a few drops of apricot yellow, and
just two or three drops of carmine, to bring the
colour to a rich orange (but be sure not to overdo
92
ICES.
this !), and finish ofE exactly as for the mousse au
cassis. It will tahe six or seven nice ripe bananas.
Page 43 · 4 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
Mousse D'or. — Beat the yolks of three eggs till smooth, then add to them a tablespoonful of sugar syrup, and stir them well together till the mixture will coat the spoon pretty thickly ; now lift it off the fire (remember this mixture should have been beaten over boiling water as before), add to it a good dessertspoonful of lemon juice and three tablespoonfuls of sherry, and beat it altogether till light and cold; meanwhile make the three whites of eggs into an Italian meringue with two tablespoonfuls of boiling syrup, previously cooked to the ball (see Italian meringue), add this lightly and quicldy to the mixture, mould, and freeze in the ice cave for three hours or so.
This can be varied by flavouring it with either brandy, rum, or liqueur to taste, instead of the sherry.
Mousse au cTiocolat pralinee. — Beat the yolks of five eggs over boiling water on the fire till hght, then whisk in three tablespoonfuls of sugar syrup, stirring it (but no longer whisking it) till it thickens sufficiently to coat the spoon pretty thickly, Then turn it into a basin, stir into it 2oz. of unsweetened
chocolate, melted, and a little essence of vanilla, and beat it all till cold and stiff ; now add two to three tablespoonfuls of praline powder (see recipe) and three-quarters of a pint of stiffly whipped cream (being careful not to let any moisture that has drained from the cream go in), mould, and freeze as before. If you have no ice cave, both this and the preceding mousse, must be buried in ice and salt for fully four, if not five, hours.
Mousse au Café Pralinée is made in the same way, using four tablespoonfuls of strong black coffee, instead of the melted chocolate, and finish as before.
Mousse au Cassis. — Stew one pound of ripe black currants with half a pint of water, 6oz. of caster sugar, and a few drops of carmine, till soft enough to pulp through a sieve ; put this puree into a pan with the yolks of twelve and the whites of three eggs, 3oz. of caster sugar, and a liqueur- glassful of brandy, and whip over boiling water, as before, till stiff and warm, and then off the fire till cold, when you stir to it lightly a good tablespoonful of maraschino liqueur (or rather more liqueur syrup) and a pint of stiffly whipped cream; mould, and freeze in the cave for three to four hours. A delicious Banana Mousse can be made in the same way, only using the fruit raw, and rubbing it through the sieve with the addition of a full claret-glassful of maraschino syrup and a sherry-glassful of rum, instead of the water, sweetening it with 2oz. of caster sugar, and, if necessary, colouring it with a few drops of apricot yellow, and just two or three drops of carmine, to bring the colour to a rich orange (but be sure not to overdo
this !), and finish ofE exactly as for the mousse au cassis. It will tahe six or seven nice ripe bananas.
Records on this page
Mousse D’orMousse au Chocolat PralinéeMousse au Café PralinéMousse au Cassis