Mousse au Café Praliné
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.
Mousse au Cafe PralinSe is made in the same way, using four tablespoonfuls of strong black coffee, in- stead of the melted chocolate, and finish as before. Mousse au Cassis. — Stew one pound of ripe black currants with half a pint of water, 6oz. of caster sugar, and a few drops of carmine, tiU soft enough to pulp through a sieve ; put this puree into a pan with the yolks of twelve and the whites of three eggs, 3oz. of caster sugar, and a liqueur- glassful of brandy, and whip over boiling water, as before, till stiff and warm, and then off the fire till cold, when you stir to it lightly a good tablespoonful of maraschino liqueur (or rather more liqueur syrup) and a pint of stiffly whipped cream
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