Coffee Mousse

Ingredients

• half a cupful of coffee, ground fine
• three gills of boiling water
• one cupful of sugar
• the yolks of four eggs
• four quarts of whipped and drained cream
• five pints of salt

Method

1. 1

   Filter the coffee in a small biggin, pouring it through the filter a second time.

2. 2

   Beat the yolks of the eggs and sugar together, add the coffee to them, and cook in the double-boiler for four minutes, stirring all the while.

3. 3

   Take from the fire, and place in a pan of water to cool, stirring frequently.

4. 4

   Pack a gallon mould, using five pints of salt, and ice enough to pack solidly.

5. 5

   Mix the custard gently with the whipped and drained cream.

6. 6

   Put the preparation into the mould, cover closely, and put away in a cold place for from four to six hours.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 358. The excerpt below is the record exactly as published.

Coffee mousse may have a lining of coifee ice. Remember that a mousse is not good unless it be prop- erly frozen ; and it is necessary to begin the freezing so early that there may be from four to six hours for freezing. Chocolate Mousse. Pack a three-quart mould the same as for a Neapolitan mousse. Whip a quart of cream in the same manner, but be very careful that no liquid cream is put into the mould. To guard against it, drain the whipped cream well. Scrape fine an ounce of chocolate, and put it into a small frying-pan, with three table-spoonfuls of sugar and one of boiling water. Stir over a hot fire until smooth and glossy, — that is, for about a minute ; then add six table-spoonfuls of whipped cream to it, and stir into the dish of whipped cream. Add a scant cupful of sugar, and stir gently until the ingredients are well mixed. Turn the mixture into a mould, which has pre- viously been packed in salt and ice until thoroughly chilled, and cover it ; and after throwing a piece of car- pet over the tub, set away in a cool place for four hours. Turn out the same as the Neapolitan mousse. The materials required are : one quart of cream, one cupful of sugar, one ounce of chocolate, two quarts of coarse salt, and about fifteen pounds of ice. DESSEKT. 683 Strawberry Mousse. Mash well in a bowl, with a spoon, a quart of straw- berries and a pint of sugar. Let this stand for two hours, and during the same period soak a quarter of a package of gelatine in a quarter of a cupful of cold water. At the end of the two hours pack a three-quart mould or a gallon mould in two quarts of coarse salt and enough ice to bring the packing up to the cover of the mould. Rub the crushed strawberries through a strainer. Pour one-third of a cupful of boiling water upon the soaked gelatine, and when the latter has become dissolved, put it with the fruit. Set the basin containing this mixture in a pan of ice-water, and stir until the contents begin to thicken ; then add three quarts of whipped cream, stir- ring gently. When the mixture is smooth, turn it into the mould, and lay over it a sheet of soft white paper. Put on the cover, and coat the edge with melted suet, which will keep out the salt water. Add a pint of salt to the packing, together with enough ice to cover the mould completely. Let the mousse stand for four hours in a cold place. At serving-time remove the mould from the ice, and after wiping off the suet and any particles of salt, dip it into tepid water. In a moment remove it, and wipe it carefully ; then turn the mousse out on a flat dish. It should be cut in smooth slices as it is served. Peach Mousse. The fruit must be very ripe. Peel and slice enough to make a quart. Hub it through a sieve ; and after adding a pint of sugar, and mixing well, add two quarts of whipped cream. By some people it may be considered an improvement to add, also, two table-spoonfuls of Ma- raschino or wine. Heap the mousse lightly in a three- quart mould, or the can in an ice-cream freezer, which has been packed in salt and ice. Cover with ice and a 684 MISS PARLOA'S KITCHEN COMPANION. piece of an old blanket or carpet. About twenty pounds of ice and two quarts of salt will be required for the packing. Let the mousse stand for four hours. At serving-time dip the mould into blood-warm water for a moment, and turn out on a flat dish. Coffee Mousse. Use half a cupful of coffee, ground fine, three gills of boiling water, one cupful of sugar, the yolks of four eggs, and four quarts of whipped and drained cream. Filter the coffee in a small biggin, pouring it through the filter a second time. Beat the yolks of the eggs and sugar together, add the coffee to them, and cook in the double-boiler for four minutes, stirring all the while. Take from the fire, and place in a pan of water to cool, stirring frequently. Pack a gallon mould, using five pints of salt

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