Apricot Mousse

Ingredients

• 1 oz. gelatine
• 1 gill double cream
• 2 whites of eggs
• 1/2 pt. apricot puree
• 2 or 3 drops essence of almonds
• 1/2 gill syrup from apricots

Method

1. 1

   Prepare the apricot puree by rubbing tinned apricots through a fine sieve with some syrup.

2. 2

   Dissolve the gelatine in syrup, strain into the puree, and mix well.

3. 3

   Whip the cream and beat the egg whites to a stiff froth.

4. 4

   Mix all together lightly, flavour with essence of almonds, and colour with carmine.

5. 5

   Stir occasionally until setting, then pour into a glass bowl.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 713. The excerpt below is the record exactly as published.

\ pt. apricot puree. | pt. double cream. | oz. sheet gelatine. 2 table-sps. water or syrup from the apricots. 2 oz. castor sugar. Squeeze of lemon juice. A few drops of car- mine. Decorations Sweet jelly. Pieces of apricot and pistachio nuts. Prepare the mould, and decorate it with the above decorations (see p. 432). Set this aside until the jelly stiffens. Make the puree by rubbing tinned apricots through a hair sieve. Use a little of the syrup from the tin, so that the puree is not too thick, and measure the half -pint after sieving. Put the puree into a basin, and stand the basin over a saucepan of hot water until the contents are slightly warm. Unless this is done the gelatine will not mix properly with it. Cut the gelatine into pieces with a pair of scissors, and put it into a small saucepan with 2 table-spoonfuls of water or apricot syrup. Stir it over the fire until quite dis- solved, strain it into the apricot puree, and mix well. Add the sugar and a squeeze of lemon juice. The quantity of sugar may be regulated according to taste. Whip the cream in a separate basin until quite thick, and then mix it lightly with the other ingredients. Add enough carmine to make the cream of a peachy colour, not too pink, and stir occasionally until beginning to set. Then pour it into the prepared mould, and place in a cool place or on ice until set. When required, turn out on a glass or silver dish, and put a border of chopped jelly round. Notes. — This is an example of a fruit cream, and other fruit creams can be made in the same way. If fresh apricots are used, they must be stewed first in a little water. Sufficient for 5 or 6 persons. Probable cost. Is. 3d. 1995. Apricot Mousse \ oz. gelatine. 1 gill double cream. 2 whites of eggs. | pt. apricot puree. 2 or 3 drops essence of almonds. £ gill syrup from apricots Prepare the apricot puree by rubbing some tinned apricots through a fine sieve along with some of the syrup. Then dissolve the gelatine in about b gill of the syrup, strain it into the puree and mix well. Now whip the cream and beat the whites of eggs to a stiff froth, mix all together very lightly, flavour with essence of almonds, and make the mousse peach-coloured with two or three drops 444 COOKERY FOR EVERY HOUSEHOLD of carmine. Stir occasionally until setting, and then pour into a glass bowl. Sufficient for 4 or 5 persons. Probable cost, Is. 1996. Apple Cream (Crgme de Pommes) Make in the same way as Apricot Cream, using a purie of cooked apples instead of the puree of apricots. 1997. Banana Cream (CrSme de Bananes) 5 or 6 bananas. I pt. custard. | oz. gelatine, i gill water, i gill double cream. 1 dessert-sp. brandy or liqueur. Yellow colouring. Sugar. Peel the bananas, cut them in pieces with a silver knife, and rub them through a sieve with a silver spoon. Add this pur6e to £ pint warm custard, and strain in the gelatine dissolved in | gill of water. Sweeten to taste, add the brandy, liqueur, or any other flavouring preferred, and colour with a little yellow colouring. Whip the cream, and stir it in lightly at the last. Pour the cream mixture into a mould that has been deco- rated with a little sweet jelly, thin slices of banana, and a few chopped pistachio nuts ; or the mould may be lined entirely with jelly decorated with sliced bananas, &c. (see p. 433). When cold and set, turn out and serve with chopped jelly round, or with some pretty fern leaves. Sufficient for 5 or 6 persons. Probable cost. Is. 3d. to Is. 6 d. 1998. Banana Whip or Trifle 4 bananas. 3 sponge cakes. 2 table-sps. jam. 1 glass sherry. 1 pt. custard. 2 or 3 macaroons. A few sweet almonds. 1 gill cream. Split the sponge cakes, spread them with jam, and then cut them in slices. Peel the bananas, and cut them in four or six pieces. Arrange the sponge cakes and bananas in a glass dish, sprinkling them with the macaroons (crushed) and the sweet almonds blanched and shred. Pour the wine over, and let this soak a short time. Then pour over the custard. Whip the cream, sweeten and flavour it to taste, and use it to decorate the top of the trifle. Garnish with a few pieces of cherry and angelica, or other glac6 fruits. Serve very cold. Sufficient for 4 or 5 persons. Probable cost. Is. Ad. 1999. Bramble or Blackberry Cream 1 lb. blackberries. 2 or 3 apples. Rind of 1 lemon. I lb. sugar. \ pt. cream, f oz. gelatine.

Cook this with the app: pantry check, scaling, and the assistant.