Mousse au Poires

Ingredients

• 4 large or 6 small stewing pears
• 10 oz. caster sugar
• 10 drops vanilla essence
• 4 pint cream
• ice and freezing salt

Method

1. 1

   Pare and core the pears, cut them into slices, put them in a copper pan with sufficient water to cover.

2. 2

   Add the sugar and cook until tender.

3. 3

   Rub through a fine hair sieve while hot, add the vanilla essence, and stir on the ice until cold.

4. 4

   Line a charlotte mould with white paper, whip the cream until stiff, mix with the pulp and fill into the mould.

5. 5

   Cover and seal, bury in crushed ice and freezing salt for at least two hours.

6. 6

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

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 487. The excerpt below is the record exactly as published.

4 large or 6 small stewing pears, 10 oz. caster sugar, 10 drops vanilla essence, 4 pint cream, ice and freezing salt

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