Strawberry Mousse

Ingredients

• one quart of strawberries
• one pint of granulated sugar
• a quarter of a package of gelatine
• half a cupful of cold water
• three quarts of whipped and drained cream

Method

1. 1

   Mash strawberries with sugar and let stand.

2. 2

   Soak gelatine in cold water, strain berries, dissolve gelatine in boiling water, mix with fruit.

3. 3

   Stir in whipped cream, freeze for 4 hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 233. The excerpt below is the record exactly as published.

Strawberry Mousse ICE-CREAMS India Sauce fee granite is made of one and one- half cupfuls of very strong coffee, and one pint of sugar and one pint of water boiled together twenty-five minutes. Add the coffee to this syrup and set away to cool. Mix with this three pints of cream and pack in ice and salt. At the end of thirty minutes scrape from the sides of the can, and let it stand for one hour longer. There is to be no beating whatever. Serve in sorbet glasses, either in the middle or at the end of the dinner. Strawberry Mousse. — Mash one quart of strawberries and one pint of granulated sugar. Let this stand a couple of hours. Meanwhile soak a quarter of a package of gelatine in half a cupful of cold water. Rub the crushed berries through a coarse sieve. Pour a little boiling water over the soaked gelatine, and when it is dissolved stir it into the strained fruit. Stand 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 and drained cream

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