Orange Mousse

Ingredients

• 2 Oranges
• 1 Cup Honey
• 1 Teaspoon Powdered Gelatine
• 2 Cups Thick Cream

Method

1. 1

   Peel and cut up the oranges, rejecting the white inner skin.

2. 2

   Heat the honey over boiling water.

3. 3

   Soak the powdered gelatine in a tablespoon of water.

4. 4

   Add the orange and the gelatine to the honey and stir for 5 minutes; then remove it from the fire, and when cold add the whipped cream.

5. 5

   Pack in ice and coarse salt (equal quantities) and let stand for 3 to 4 hours.

6. 6

   Pineapple or other fruit may be used instead of orange.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 42. The excerpt below is the record exactly as published.

ORANGE MOUSSE 2 Oranges 1 Cup Honey 1 Teaspoon Powdered Gelatine 2 Cups Thick Cream

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