Mousse aux Fruits Givres

Ingredients

• 1 lb. sweet almonds
• 1 tea-spoon lemon juice
• 3 whites of eggs
• 3 ozs. powdered sugar
• Spinach colouring
• 1 pint whipped cream
• Sugared fruit

Method

1. 1

   Blanch and pound almonds with lemon juice, then sieve.

2. 2

   Add egg whites and sugar, beat well.

3. 3

   Stir over fire for 2-3 minutes, color with green coloring.

4. 4

   Arrange whipped cream in a dish, add almond paste around it, and decorate with sugared fruit.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 26. The excerpt below is the record exactly as published.

Mousse aux Fruits Givres !, lb. sweet almonds I tea-spoon lemon juice 3 whites of eggs 3 ozs. powdered sugar Spinach colouring i pint whipped cream Sugared fruit Blanch and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar. Beat well together. Stir o o over the fire for two or three minutes. Take off and colour with green colouring. Put the o o whipped cream in the centre of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit (see p. 1(55). 1 1(5 Pastry Rook Orange Charlotte 5 oz. gelatine 1 cup powdered sugar | pint orange juice 1 scant cup water 4 eggs Lady fingers Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the yolks thoroughly. Pour the syrup over them slowly, beating hard all the time. Put into a double boiler and stir the mixture till it thickens. Dissolve the gelatine in as little boiling water as possible. Put the mixture in a good-sized basin and strain the gelatine into it, beating continually. When cool, but not hard, stir in the whites beaten to a stiff froth, and beat altogether till it begins to thicken. Then pour the mixture into moulds lined with lady’s fingers. This Charlotte can be made with the juice of any fruit, tinned or fresh. Pain aux Fruits 1 pint of fruit pulp 1 oz. gelatine 1 gill cold water 1 gill hot water Crush some apricots, strawberries, raspberries, peaches, or pine-apples. Sweeten and add a little 117 The Pudding and liqueur and lemon juice, and, if liked, blanched and chopped almonds. To each pint of fruit use one ounce of gelatine which has been soaked in one gill of cold water and dissolved in one gill of hot water. Stir well together until the mixture begins to set. Pour into a china mould. Serve with a rich custard or cream. Pine Apple Meringue i pint cream \ cup grated pine-apple 4 table-spoons sugar h oz. gelatine 7 meringue cases Whip the cream. Dissolve the gelatine in a very little boiling water. Strain it gradually over the cream, whisking it continually while doing so. Stir in the grated pine-apple and the sugar. Beat in a cold place until the mixture begins to set. Then arrange the meringues and cream in layers. Garnish with crystallised fruits. Pines on Horseback Stale cake Pine apple Wine or liqueur (hit the cake, which must be plain, into small rounds. Chop the pine-apple and put it in a Pastry Book basin with plenty of sugar to sweeten. Soak the cake in wine or liqueur. Pile the pine apple into little mounds on each piece. To the juice add a very little wine or liqueur and arrowroot (in the proportion of a tea-spoon to half a pint of juice). Cook until thick and clear. Pour over the pine-apple and cake. Arrange on a dish, covering each with a little whipped cream. "Queen of Puddings 1 pint of sponge cake 10 ratafias 2 ozs. sugar 2 ozs. butter ^ rind of a lemon grated 1 pint of milk 4 eggs Crumble the sponge cakes and ratafias finely. Pour the milk over them. Beat the butter and sugar to a cream. Add the yolks and beat again. Mi x well with the sponge cake. Beat the whites till frothy and stir them in. When thoroughly mixed, turn into a buttered pudding-dish. Bake half an hour. When cold turn out. Spread with a layer of jam and cover with whipped cream. 119 The Pudding and ^Spanish Cream 1 pint milk A oz. gelatine A cup sugar 3 eggs | tea-spoon vanilla Soak the gelatine in the milk for two hours. Beat up the eggs till very light. Add the sugar and beat again. Bring the milk and gelatine to the boil. Pour over the eggs and sugar. Strain. Put on the fire in a double boiler and stir till thick ; but do not allow it to boil. Add the vanilla and pour into a wet mould. ^Strawberry Sponge 1 quart strawberries Powdered sugar 4 whites of eggs | pint boiling water 1 oz. isinglass Mash the strawberries with sufficient sugar to sweeten and set them aside for about an hour. Boil the water and two ounces of sugar for twenty minutes. Add the gelatine which has been soaked for an hour in a little cold water. Remove from 120 Pastry Rook the fire and strain. Put the strawberries through a fine sieve. Add the syrup gradually, beating hard for five minutes. Beat the whites to a stiff froth. Add them to the strawberries and beat till the mixture begins to set. Put into a wet mould. Serve with whipped cream. "King’s Souffle. b lb. powdered sugar. 3 small lemons. 3 eggs. h pint whipped cream.

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