Mousse au Cafe

Ingredients

• the yolks of six eggs
• one-quarter pound of syrup
• one-half cup of strong coffee
• one pint of whipped cream

Method

1. 1

   Mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees.

2. 2

   Put in a basin in bain-marie and cook until it thickens.

3. 3

   Remove from the fire and beat until cold.

4. 4

   Add one-half cup of strong coffee and one pint of whipped cream.

5. 5

   Mix well, put in mould and freeze.

6. 6

   Serve decorated with sweetened whipped cream.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 119. The excerpt below is the record exactly as published.

Mousse au cafe. Mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees. Put in a basin in bain-marie and cook until it thickens. Remove from the fire and beat until cold. Add one-half cup of strong coffee and one pint of whipped cream

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