Coffee Glacis

Ingredients

• half a cup of strong coffee
• ten ounces of sugar
• four beaten whites of eggs
• one quart of double cream

Method

1. 1

   Make a syrup with the coffee and sugar; add to this the beaten whites; cool and mix with the whipped double cream, whipped and drained; fill into molds and freeze.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 109. The excerpt below is the record exactly as published.

one quart of double cream to a firm froth, drain on ice in sieve for thirty minutes, sweeten with eight ounces of powdered sugar; flavor with vanilla extract. Fill the mixture into molds or cases and freeze as directed. 827.— FRUIT GLAC6. MOUSSE GLACfi AUX FRUITS. I quart of double cream beaten and drained, }i pint of fruit juice or pulp, 10 to 12 ounces of powdered sugar. Mix fruit pulp with the sugar, and make a syrup; add to the whipped cream and mix care- fully. Fill into forms and freeze. A favorite way of serving the fruits Glacfe is to take melon or bomb forms, line the sides with ice creams or water ices in contrasting colors, and fill the centre with the mousse preparation. More fruit and sugar can be used, but it makes a less lighter mixture, and an addition of gelatin is required to keep the mousse from getting too heavy. 828.— CHOCOLATE GLACfe. MOUSSE GLAC6 AU CHOCOLAT I quart double cream, i lb. sugar, 3 ozs. cocoa, 4 whites of eggs, vanilla flavor. Make a syrup with the sugar, cocoa, and one- half pint of water like for Italian Meringue; add PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 93 the syrup to the beaten whites and beat cold, 834. — PISTACHIO GLACfi. flavor vanilla and mix with the whipped cream; Prepare the Maraschino Glac6 No. 831, color a fill into molds and freeze. delicate green, and add four ounces of blanched The chocolate syrup may also be added with- and shredded pistachio nuts. Fill into brick out the beaten whites, and chopped walnuts or forms between two thin layers of Orange Ice; browned almonds added. freeze and serve. 829.-COFFEE GLACfi. 835.-NEAPOLITAN GLACfi. MOUSSE GLAC6 AU CAFfe. MOUSSE A LA NAPOLITAINE. Make a syrup with half a cup of strong coffee Take a two-quart brick mold and fiU in t, and ten ounces of sugar

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