Caramel Mousse

Ingredients

• three quarts of whipped and drained cream
• three gills of sugar
• one gill of water
• one of milk
• two eggs
• two table-spoonfuls of gelatine

Method

1. 1

   Soak the gelatine in the milk for two hours.

2. 2

   Put one gill of sugar in a small saucepan, stir over the fire until it becomes liquid and dark brown.

3. 3

   Add the gill of water and simmer until the sugar is dissolved.

4. 4

   Beat the eggs and the remainder of the sugar together until very light.

5. 5

   Put this mixture into the double-boiler with the soaked gelatine and the milk.

6. 6

   Cook for five minutes, stirring all the time.

7. 7

   Take from the fire and add the caramel.

8. 8

   While this mixture is cooling, pack a plain mould in salt and ice.

9. 9

   Beat the cooled mixture until frothy, then gently stir in the whipped cream.

10. 10

    Turn the mixture into the mould, cover, and set away in a cold place for four hours.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 359. The excerpt below is the record exactly as published.

Caramel Mousse. Use three quarts of whipped and drained cream, three gills of sugar, one gill of water, one of milk, two eggs, and two table-spoonfuls of gelatine

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