Mousse au Marasquin

Ingredients

• 4 yolks of eggs
• 1 lb. loaf sugar
• 1 pint water
• gill maraschino
• gill kirsclvwasser
• about 4 pint cream
• ice and freezing salt

Method

1. 1

   Put the sugar and water in a copper pan, boil slowly, remove the scum, and boil until it becomes a syrup.

2. 2

   Beat the yolks of eggs in a basin, stir in the hot syrup, add the two liqueurs, and stir over boiling water for about six minutes.

3. 3

   Place the basin in a cool place, stirring while cooling.

4. 4

   Add the whipped cream to the mixture when cool, fill the mould, cover, seal, and bury in crushed ice and freezing salt for at least two hours.

5. 5

   When serving, immerse in cold water, wipe, remove the lid, turn out onto a dish covered with a folded napkin, and serve quickly.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 488. The excerpt below is the record exactly as published.

Mousse au Marasquin. — 4 yolks of eggs, 1 lb. loaf sugar, 1 pint ivater, \ gill maraschino, £ gill kirsclvwasser, about 4 pint cream, ice and freezing salt

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