Rice Mousse

Ingredients

• 2 oz. COX'S INSTANT POWDERED GELATINE
• 2 yolks eggs
• 1 pint whipping cream
• 4 ozs, sugar
• 1 teaspoonful lemon juice
• 2 pint milk
• 12 large steamed pranes
• 1 cup hot milk

Method

1. 1

   Wash the rice in several waters, boil it in plenty of boiling salted water for 5 minutes, drain, return to the saucepan with the milk and cook till soft.

2. 2

   Put the yolks into a saucepan, add the sugar and hot milk, stir till they thicken, remove from the fire, add the Gelatine dissolved in the boiling water, and strain over the rice; when cool, add the lemon juice, the prunes rubbed through a sieve, and the whipped cream.

3. 3

   Pour into a wet mould, pack in ice and salt for 3 hours.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 24. The excerpt below is the record exactly as published.

RICE MOUSSE Wash the rice in several waters, boil it in lenty of boiling salted water for 5 minutes, ain, return to the saucepan with the milk and cook till soft. Put the yolks into a saucepan, add the sugar and hot milk, stir till they thicken, remove from the fire, add the Gelatine dissolved in the boiling water, and strain over the rice; when cool, add the lemon juice, the prunes rubbed through a sieve, and the whipped cream. Pour into a wet mould, pack in ice and salt for 3 hours. This mousse may be garnished with squares of prune jelly and large stuffed prunes. SOUFFLE A LA CARMEN Put the yolks of eggs into a saucepan, add the sugar, lemon juice, and one gill of the cream, beat over a pan of boiling water till warm, remove from the fire, cocl and add the peach pulp, the Gelatine dissolved with the boiling water, the maraschino and the rest of the cream whipped. Have ready a souffié dish provided with a paper band tied round and above the edge of the dish or souffié case, as it is called. Pour the pre- _paration into this just as it begins to set. Place in the ice box for one hour and a half. Before serving, remove the paper band and sprinkle over the surface with crushed macaroons and finely chopped almonds, STRAWBERRY ICE CREAM Mash the strawberries with the sugar and lemon juice and allow to remain in a cool place for one hour. Rub through a sieve, and add the Gelatine dissolved with the boil- ing water and cream. Freeze as_ usual. When frozen, take out a little of the frozen mixture, add the red colouring and flavour- ing, return to the freezer and beat evenly Page 45 2 Ib, sugar 1 teaspoonfal pistachio essence Yolks 8 eggs Green colouring ete to nine persons) Cz. COX'S INSTANT POWDERED GELATINE 1 gill boiling water 2 ozs. rice 2 yolks eggs 1 pint whipping cream 4 ozs, sugar 1 teaspoonful lemon juice 2 pint milk 12 large steamed pranes l cup hot milk

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