Mousse aux Fraises

Ingredients

• the yolks of eight eggs
• the whites of three eggs
• 2oz. of caster sugar
• half a teaspoonful of essence of vanilla
• a full gill of strawberry pulp
• a drop or two of carmine

Method

1. 1

   Whip egg yolks, whites, sugar, vanilla, and strawberry pulp until thick and warm, then until stiff and cold.

2. 2

   Add whipped cream and finish as before.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.

the yolks of eight eggs, stirring it with a new wooden sj^oon over a gentle fire till it thickens ; add to it a good |oz. of leaf gelatine, and as soon as this is thoroughly dissolved sieve it all, let it cool a little, a then pour it on to the greengage marmalade, stirring it well together till thoroughly blended, when MOSCOYITES. 87 YOU add a gill of stiffly whipped cream, and mould and ice as usual. This is one of the creams that need their mould brushed over with oil of sweet almonds, as they are too delicate to allow of the use of even tepid water in their turning out. M. d la Busse. — To one and a haK pints stiffly whipped cream add 12oz. caster sugar, a wineglassful of maraschino (or other liqueur or spirit to taste), a good liqueur-glassful of Kiimmel, sixteen drops strong essence of vanilla, and l^oz. of isinglass (or best leaf gelatine) dissolved in a gill of boiling rose water. Beat this mixture well till thoroughly amalgamated, mixing in shred pistachios and almonds, and sufficient green colouring to bring it to a faint green. Mould and freeze. Serve with iced cham- pagne sauce, and pink vanilla wafers. For the sauce ; Break a fresh egg into a basin with a tablespoonful of cream, sugar to taste, and a full tumbler of cham- pagne, Whip it over a strong ice and salt mixture, and it will freeze as you whip. (If whipped to a stiff froth over hot water, this also makes a delicious hot sauce.) M. of St'n'a'wberries d la CTome. — Mix a pint of fresh strawberry pulp with 4oz. caster sugar, then stir into this a pint of rich custard in which you have previously dissolved loz. of leaf gelatine, and, lastly, half a pint of stiffly whipped cream ; mould and ice as usual. Serve with whipped cream, sweetened and flavoured with maraschino, into which you have lightly stirred half a pound or so of Alpine straw- berries, or ordinary ones halved. Of course, if you have a freezer, this cream is nicest frozen, CHAPTER VIE SOUFFLES AND MOUSSES. The cliisf difforGiicG bGtwGGn t]iG icgs wliicli forin tliG subjGct of tliis oliaptGr and tliG ordinary icod pudding, Hgs in tliG fact tliat "wIiiIg for tliG latter tliG custai d, &c., wliicli is its foundation, is frozen first in fieezei and tlicn j)acked in tlie mould and frozen either in a bed of ice and salt, or in the ice caye, the former have the mixture of which they are composed poui’ed straight into the mould and frozen either in the ice bed or cave without a prefatory freezing. In this way they are near relations to the old-fashioned “parfait,” or, as it used also to be called, the “biscuit” ice; in fact, the mousse and the parfait often do interchange names nowadays, though this is, strictly speaking, not correct, as, for the parfait, cream alone was to be used, whereas the mousse is of the same substance as the souffle, i.e., is made of a very light whipped custard. But these old dis- tinctions are well-nigh obsolete, save with the veriest j)urists, and it is not always easy to say where the line between souffles, parfaits, and mousses is to be drawn. Moreover, ordinary ice creams with different garnishes, if served in a souffle case, are frequently (if incorrectly) known as souffles glace's. The SOUFFLES AE'D MOUSSES. 89 mousses came first in order of creation, the souffie glace only becoming commoner as tlie ice cave rendered its production easier. We may therefore begin with directions for making a mousse. Mousse a la Vanille. — Put into a debcately clean pan the yolks of six and the whites of two eggs, with an ounce of sugar and a teaspoonful of essence of vanilla : stand the pan containing this in another three parts full of boiling water (the first pan should be sufficiently large not to reach more than half-way down the second, so as to allow a good supply of boiling water under it), and whip the eggs, &c., till thick and warm, but not hot ; then lift the pan off the fire and continue to whip the eggs, &c., till the mixture is light, stiff, and perfectly cold ; now add to it a stiffly whipped gill of cream, and a little more vanilla if necessary, mould, and set it in the ice cave for three hours. You generally reckon one egg a head in these mousses. Mousse aux Fraises. — Put into the pan the yolks of eight and the whites of three eggs, with 2oz. of caster sugar, half a teaspoonful of essence of vanilla, a full gill of strawberry jmlp, and a drop or two of carmine

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