Raspberry Water Ice and Mousse in Mold

Ingredients

• Make a syrup of 2 cups of sugar
• and 0.5 cup of water
• Take 2 boxes of raspberries
• Whip 0.5 pint of cream until stiff
• add 2 tablespoons pulverized sugar

Method

1. 1

   Mash raspberries and put through a coarse sieve, then a fine one.

2. 2

   Add the juice to the cooled syrup.

3. 3

   Let the mixture stand 10 or 20 minutes in freezer before freezing.

4. 4

   For mousse, whip cream and add sugar and vanilla or sherry to taste.

5. 5

   Line melon mould with the ice and fill the center with the mousse.

6. 6

   Pack in ice and salt for 4 or 5 hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 55. The excerpt below is the record exactly as published.

Raspberry Water Ice and Mousse in Mold. Make a syrup of 2 cups of sugar and I/2 cup of water. Take 2 boxes of raspberries, mash and put through a coarse sieve, then a fine one. Add the juice to the cooled syrup. Let the mixture stand 10 or 20 minutes in freezer before freezing. Mousse: Whip J/2 pint of cream until stiff, add 2 table- spoons pulverized sug

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