Maple Mousse

Ingredients

• the Gelatine
• the water
• the yolks
• the maple syrup
• the whipped cream
• the ground almonds

Method

1. 1

   Dissolve the Gelatine with the water, add the yolks and maple syrup, stir over the fire till they thicken.

2. 2

   They must not boil.

3. 3

   Pour into a basin and beat till cool, then fold in whipped cream.

4. 4

   Turn into a mould, pack in ice and salt for five hours.

5. 5

   Remove from the mould, and serve sprinkled over with the almonds.

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.

the whipped cream. Pour about one- third into a deep dish, cover with tangerines divided into quarters, pour in some more cream, and, wher firm, another layer of oranges; add the remainder of the cream and set away in a cool place. VANILLA CREAM Put the Gelatine into a saucepan, add the milk and sugar, then dissolve. Pour over the eggs (well beaten), stirring all the time, return to the pan, and stir over a slow fire till it thickens. Strain into a basin, add vanilla, and when cool fold in the whipped cream. Pour into a wet mould and, when solid, serve with the rose sauce. Page 40 Frozen Dishes COX'S SHREDDED GELATINE MAY BE USED IN ANY OF THE FOLLOW- ING RECIPES, BUT MUST BE SOAKED IN COLD WATER OR MILK FOR TEN MINUTES BEFORE BEING DISSOLVED. CARAMEL ICE CREAM Melt three-quarters of a cup of the sugar in a sauce-pan, and when a rich dark brown colour gradually add four teaspoonfuls of the boiling water, the sugar, hot cream, and the Gelatine dissolved in the other two table- spoonfuls of boiling water ; cool and freeze. CHOCOLATE MOUSSE Melt the chocolate, add to it half a cup of the sugar and the thin cream, stir till boiling, then add the vanilla and Gelatine, dissolved in the boiling water, and the rest of the sugar. Strain and leave in a cool place until it begins to thicken, then fold in the whipped cream Pack and freeze. 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. Freeze. FROZEN BANANA WHIP Dissolve the Gelatine with the boiling water. Rub the bananas through a sieve into a basin, add the sugar, orange juice, and Gelatine, beat slowly until light, then fold in the whipped cream. Pour into a wet mould. The cover must fit tightly. Bury in ice and salt for 4 hours. FROZEN JAFFA SOUFFLE Dissolve the Gelatine in the boiling water. Put the yolks of the eggs, the sugar, and orange juice into a basin and place over a saucepan of hot water. Whisk the contents of the basin until the mixture thickens, let it cool, and add the dissolved gelatine. Whip the cream, whisk the whites of the eggs to a stiff froth, and stir both lightly into the mixture and freeze. GINGER ICE CREAM Dissolve the Gelatine in the boiling water. Beat up the cream, gradually add the sugar, lemon juice, Gelatine, and the ginger syrup drained from the ginger. Freeze, and when partly stiff add half a cup of the drained ginger finely chopped. GINGER MOUSSE Dissolve the Gelatine with the boiling water, add the sugar, mix and boil till 220° F., then pour slowly upon the beaten whites, beat till cold, then fold in the whipped cream, add the ginger, and turn into a melon mould. Pack in ice and salt for 4 hours. Serve with sauce made with the ginger syrup slightly thickened. Page 43 GRAPE MOUSSE Dissolve the Gelatine with the water, add the sugar, vanilla, and grape juice, beat well and fold in the cream. Whip for a few minutes longer, pour into a closely covered mould, and pack in broken ice and rock salt for 2 hours. ICED MARASCHINO SOUFFLES Dissolve the Gelatine carefully in the milk. Mix the sugar and water and boil till they thread, then pour carefully over the yolks, beating well till thick and creamy ; add the Gelatine, maraschino, and whipped cream. Pile into paper cases. Freeze and serve at once. LEMON SHERBET Place the water, sugar, Gelatine, and lemon rind m a saucepan and boil for about 3 minutes, stirring all the time. Add the lemon juice, strain and allow to cool, freeze and serve. MAPLE MOUSSE Dissolve the Gelatine with the water, add the yolks and maple syrup, stir over the fire till they thicken. They must not boil. Pour into a basin and beat till cool, then fold in whipped cream. Turn into a mould, pack in ice and salt for five hours. Remove from the mould, and serve sprinkled over with the almonds. NESSELRODE PUDDING Dissolve the Gelatine with the boiling water. Put the yolks into a saucepan, add the sugar, milk, and salt; stir till they thicken, remove from the fire and add the Gelatine; strain into a basin, add the cream, pineapple, syrup, and the chestnuts prepared. To prepare them cut a slit in them, boil in boiling water till soft, then rub through a sieve. Linea two-quart melon mould with part of the mix- ture, to the remainder add the candied fruit Page 48 GELATINE 4 tablespoonfuls water 8 ozs. sugar + teaspoonful vanilla essence =~ } pint grape juice 1 pint whipping cream boiling [Six to seven persons] 410 onfuis maraschine 1 gill cold watex 2 yolks eggs 4 OZz8, sugar 1 pint whipping cream 111 2 [Seven to nine persons) Zz. Thinly peeled rind and strained juice of 6 lemons 1% pints water 12 ozs, sugar (Bight to ten persons) 412 1 teaspoonful COX'S INSTANT POWDERED GELATINE 4 tabiespoonfuls boiling water Yolks 6 } pint maple syrap 1 pint whipping cream 4 pint ground almonds

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