Strawberry Mousse

Ingredients

• a quart of strawberries
• a pint of sugar
• a quarter of a package of gelatine
• a quarter of a cupful of cold water
• three quarts of whipped cream
• a pint of salt

Method

1. 1

   Mash well in a bowl, with a spoon, a quart of strawberries and a pint of sugar.

2. 2

   Let this stand for two hours, and during the same period soak a quarter of a package of gelatine in a quarter of a cupful of cold water.

3. 3

   At the end of the two hours pack a three-quart mould or a gallon mould in two quarts of coarse salt and enough ice to bring the packing up to the cover of the mould.

4. 4

   Rub the crushed strawberries through a strainer.

5. 5

   Pour one-third of a cupful of boiling water upon the soaked gelatine, and when the latter has become dissolved, put it with the fruit.

6. 6

   Set the basin containing this mixture in a pan of ice-water, and stir until the contents begin to thicken; then add three quarts of whipped cream, stirring gently.

7. 7

   When the mixture is smooth, turn it into the mould, and lay over it a sheet of soft white paper.

8. 8

   Put on the cover, and coat the edge with melted suet, which will keep out the salt water.

9. 9

   Add a pint of salt to the packing, together with enough ice to cover the mould completely.

10. 10

    Let the mousse stand for four hours in a cold place.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 358. The excerpt below is the record exactly as published.

Strawberry Mousse. Mash well in a bowl, with a spoon, a quart of straw- berries and a pint of sugar. Let this stand for two hours, and during the same period soak a quarter of a package of gelatine in a quarter of a cupful of cold water. At the end of the two hours pack a three-quart mould or a gallon mould in two quarts of coarse salt and enough ice to bring the packing up to the cover of the mould. Rub the crushed strawberries through a strainer. Pour one-third of a cupful of boiling water upon the soaked gelatine, and when the latter has become dissolved, put it with the fruit. Set the basin containing this mixture in a pan of ice-water, and stir until the contents begin to thicken ; then add three quarts of whipped cream, stir- ring gently. When the mixture is smooth, turn it into the mould, and lay over it a sheet of soft white paper. Put on the cover, and coat the edge with melted suet, which will keep out the salt water. Add a pint of salt

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