Cocoanut Mousse

Ingredients

• the Gelatine
• the boiling water
• the milk
• the cocoanut
• the orange juice
• the whipped cream

Method

1. 1

   Dissolve the Gelatine in the boiling water, add the milk; cool and add the cocoanut, orange juice, and whipped cream.

2. 2

   Pour the mixture into a chilled mould.

3. 3

   Pack in ice and salt for 4 hours, Garnish with stars of whipped cream.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 22. The excerpt below is the record exactly as published.

COCOANUT MOUSSE Dissolve the Gelatine in the boiling water, add the milk; cool and add the cocoanut, orange juice, and whipped cream. Pour the mixture mto a chilled mould. Pack in ice and salt for 4 hours, Garnish with stars of whipped cream. FROZEN APRICOTS Dissolve the Gelatine in the boiling water. Dram the apricots and cut them into neat pieces. Measure the syrup, adding, if neces- sary, enough water to make a pint. Put the apricot syrup and the sugar into a saucepan, bring to the boil and strain. Add the pieces of apricot and the dissolved Gelatine to the syrup and set aside to cool Whip the cream fold it lightly into the mixture, freeze and Serve. Page & 102 boiling 1 pint whipping cresan 4 ozs. chopped soscumms: 8 tablespoonfule orange juice 1 quart tin of spricot 8 ozs. losf sugar 1 pint cream + pint boiling water £04 (Seven to nine persons) 1 teaspoonful OOX'S INSTANT POWDERED GBLATINE 4 ozs. sagar 4 bananas 8 oss 15 pints milk 8 tablespoonfuls boiling water § pint whipping cream 105 (Six to eight persons] 1 teaspoonful OOZ'S INSTANT POWDERED GELATINE I gill boiling water 6 bananas 1 gill orange juice 4 ozs. sugar 1 pint whipping cream 106 [Six to seven persons) 0. 2s. COX'S INSTANT POWDERED GELATINE = pint milk > pint orange juice 8 ozs. castor suger 8 eggs 4 pint boiling water 107 [Eight to ten persons) 1 teaspoonful GELATINE + pint boiling water i pint whipping cream 8 ozs. sugar 1 tablespoonfui lemon juice 1 small jar preserved ginger 108 [Seven to nine persons) 1 teaspoonful OOX%'S INSTANT POWDERED GELATINE Whites 2 aggs 4 pint chopped preserved ginger i pint whipping cream 4 ozs. sugar 4tablespoonfuls boiling water FROZEN BANANA CUSTARD Put the boiling water into a saucepan, add the Gelatine, eggs, sugar, and milk, stir till they thicken, then cool and add the bananas rubbed through a sieve and fold in the whipped cream

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