Mousse au Cassis

Ingredients

• one pound of ripe black currants
• half a pint of water
• 6oz. of caster sugar
• the yolks of twelve
• the whites of three eggs
• a liqueur-glassful of brandy
• a good tablespoonful of maraschino liqueur
• a pint of stiffly whipped cream

Method

1. 1

   Stew black currants with water and sugar until soft.

2. 2

   Puree and mix with egg yolks, whites, and brandy over boiling water until stiff.

3. 3

   Cool, then fold in whipped cream and freeze for 3-4 hours.

Nutrition per serving

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 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; mould, and freeze in the cave for three to four hours. A delicious Banana Mousse can be made in the same way, only using the fruit raw, and rubbing it through the sieve vsdth the addition of a full claret- glassful of maraschino syrup and a sherry-glassful of rum, instead of the water, sweeten- ing it with 2oz. of caster sugar, and, if necessary, colouring it with a few drops of apricot yellow, and just two or three drops of carmine, to bring the colour to a rich orange (but be sure not to overdo 92 ICES. this !), and finish ofE exactly as for the mousse au cassis. It will tahe six or seven nice ripe bananas. Mousse au Citron. — Grrate off the yellow part of two nice fresh lemons on l|oz. of loaf sugar, and crush this pretty fine; now halve the lemons and strain off all the juice into a pan with the crushed sugar, the yolks of five and the whites of two eggs, with l|oz. of very thinly shred candied peel, and after mixing this well over boiling water till thick and warm, beat it off the fire till cold and stiff, add a gill of stiffly whipped cream and a liqueur-glassful of lemon brandy, mould as usual, and freeze. Biscuits glaces a la Creme. — Have ready some paper cases (formerly these were always square, and made at home, of thick white paper), and fill them with any mousse mixture to taste, after adding the whipped cream, &c., and set them in the ice cave for one and a half to two hours ; when ready to serve press out on to each, with a rose pipe, a little suitably flavoured whipped cream, or place rockily upon it any nice frozen cream, such as creme vierge, or angel cream ice, and serve. The above are quite sufficient to give a good idea of mousses, and will enable any averagely intelligent cook to vary her dishes to any extent she pleases, always remembering that if an egg white or two more be added to each recipe, any of these can be served as souffles, either large or small. Again, a very pretty iced dish may be made by moulding any of the above in small individual moulds, and then dishing them on and in a border of any nice water ice to taste. For instance, mould some of the lemon SOUFFLES AND MOUSSES. 93 and coffee mousses in little ballette moulds, and serve in a border of cberrj water ice flavoured witb Idrscb ; or chocolate praline and strawberry mousses in a lemon border, &c. For souffles, have ready a souffle dish well papered, as for an ordinary souffl^ and if you have no silver case in which to slip it when ready, have at hand a damask napkin or doyley to pin round it at once before seiwing. Be careful in removing the paper round it, for, if dragged, it will probably break off pieces of the mixture, and any way will make it look ragged and untidy. Always be sure to have at hand anything required for garnishing the souffle, such as chopped almonds or pistachios, chopped angehca, biscuit crumbs, roughly crushed chocolate, &c. ; for, once the souffle is ready, it should be sent to table. If it has to stand, leave it in the cave with the paper band round it. As said before, there is little difference between mousses and souffles, save the moulding and the fact that an extra egg white or two should be used for the latter, in which the pro- portion is half the number of whites that you use of yolks. Souffle au Cafe. — Put into a basin the yolks of ten eggs, the whites of five, and 3oz. to 4oz. of caster sugar ; whip this as before over boiling water till thick and warm, then off the fire till cold and stiff ; now stir into it six tablespoonfuls of good strong black coffee, or two tablespoonfuls of essence of coffee, and add to it a gill of stiffly whipped cream ; pour the mixture into a papered souffle case (tliis case should have been set in the charged ice cave till 94 ICES. ^ perfectly cold), and freeze in the ice cave for about three hours. ^ Souffle au Cognac.~Fut into a pan the yolks of eight and the whites of four eggs, and rather better than an ounce of caster sugar, with a liqueur-glassful of brandy

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