Fruit Mousse

Ingredients

• 1 cup fruit juice
• 1 or 2 cups heavy cream
• 1 teaspoon softened and dissolved in 2 tablespoons water
• ½ teaspoon salt
• 1 to 2 tablespoons lemon juice

Method

1. 1

   Combine fruit juice and pulp with whipped cream.

2. 2

   Add dissolved gelatin for smoothness.

3. 3

   Sweeten to taste, add salt and lemon juice.

4. 4

   Partially freeze the mixture, beat to incorporate air, then fold in whipped cream and return to freeze.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 147. The excerpt below is the record exactly as published.

Fruit mousses are prepared by using 1 cup fruit juice and pulp combined with 1 or 2 cups heavy cream, whipped. The fruit mixture should be smooth. The addition of a little gelatin (1 teaspoon softened and dissolved in 2 tablespoons water) to each cup of fruit makes for a smooth product. Sweeten to taste and add ^ teaspoon salt and 1 to 2 tablespoons lemon juice

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