Mousse or Parfait

Ingredients

• one cup thick cream
• two tablespoons powdered sugar
• a strip of muslin
• melted fat

Method

1. 1

   Mix thick cream, powdered sugar, and flavoring.

2. 2

   Whip cream, skimming off froth, and drain on a sieve.

3. 3

   Return liquid to bowl and whip until no more froth rises.

4. 4

   Turn drained froth into a mold, cover, and bind the lid with muslin dipped in melted fat.

5. 5

   Bury in ice and salt for 3-4 hours before serving.

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 84. The excerpt below is the record exactly as published.

Mousse or Parfait. Mix together one cup thick cream,* two tablespoons pow- dered sugar^ and flavoring. Whip cream with egg beater, skimming off froth as it rises and draining on a sieve. Return liquid to bowl and whip until no more froth will rise. Turn drained froth into a mould ; cover, and bind the lid with a strip of muslin dipped into melted fat

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