Coffee Mousse

Ingredients

• 1 ounce gelatine
• 1 cupful of cold water
• 1/2 cupful of hot water
• 1 cupful of coffee
• 1 cupful of sugar
• 1 cupful of cream, whipped

Method

1. 1

   Soak the gelatine in the cold water for an hour, then dissolve it in the hot water and add the sugar.

2. 2

   When the sugar is dissolved add a cupful of cold, strong, clear coffee.

3. 3

   Put the mixture on ice and whip it until it becomes light and frothy and has begun to stiffen, then add the whipped cream and turn it into a mold.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 55. The excerpt below is the record exactly as published.

a cupful of sugar and four eggs, then mix them Avith the pineapple pulp. Turn the mixture into a mold, set the mold into a pan of water and bake it slowly until stiffened like a baked cus- NO. 129. KICE I'RUNE PrDDISG. "■',MJ«KW| NO. 130. RICE PRUNE I'UDDING. >'0. 131. SAYAKINS NO. 1132. BABAS. HOT DESSERTS — COLD DESSERTS — PIES — TARTS 147 tard. AVlieu cold umiiold it and decorate it with whipped cream. SAVARINS Take some brioche dough (page '209) and add enough milk to make it almost soft enough to drop from the spoon. Add sugar, raisins, chopped citron, and a little lemon juice. AVork all well together. Butter some earthen cups, sprinkle them with sliced blanched almonds, half till the cups ^^ith the savarin dough, and let it rise to double in size. Bake in a hot oven. Turn them out of the molds, and while they are warm dip them in a syrup made of one cupful of sugar syrup, three tablespoonfuls each of kirsch, maraschino, and curacao, or flavor with any other liqueurs preferred. When the sa- varins are well soaked place them on a sieve to drain. BASAS Take brioche dough prepared as for savarins, and mix with it candied fruits cut into small dice. Butter baba- molds, fill them half full of the mixture, let them rise to double in size, and bake in a hot oven. Soak the babas in sugar syrup flavored with rum and drain. Place a candied cherry on each one. Baba-molds are like large individual timbale cups. COFFEE MOUSSE i ounce gelatine, i cupful of cold water, ■J cupful of hot water, 1 cupful of coffee, ^ cupful of sugar, 1 cupful of cream, whipped

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