Prune Mousse

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 lb. prunes
• # pint water
• 3 eggs
• Sugar to sweeten
• t gill cream
• strip of lemon rind
• 1% ozs. castor sugar
• Carmine

Method

1. 1

   Wash the prunes and soak overnight in the measured water.

2. 2

   Add a strip of lemon rind, stew gently till tender, then sweeten.

3. 3

   Remove the stones, rub the prunes through a sieve, measure the pulp, and add enough of the syrup to make 4 pint.

4. 4

   Whisk the yolks and castor sugar with the juice of the lemon over hot water till thick and frothy.

5. 5

   Dissolve the Gelatine in 4 gill of the prune syrup, made up with water if required, and add to the egg mixture.

6. 6

   Mix with the prune pulp, add the half whisked cream, carmine to make a good pink colour, and fold in the whisked whites of eggs.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 37. The excerpt below is the record exactly as published.

PRUNE MOUSSE. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 lb. prunes # pint water 3 eggs Sugar to sweeten t gill cream rt lemon Carmine 1% ozs. castor sugar Wash the prunes and soak over-night in the measured water. Add a strip of lemon rind

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