Vanilla Mousse

Ingredients

• one quart of rich cream
• lb. of sugar
• three tablespoonfuls of vanilla
• a pint of sweet cream

Method

1. 1

   Put the cream in a double boiler and cook until the water boils.

2. 2

   Remove from fire, add sugar and vanilla, let stand, strain, and freeze.

3. 3

   Whip the sweet cream to a stiff froth, and when the cooked cream is nearly frozen, stir it in.

4. 4

   Continue to churn until hard, then set aside until ready to serve.

As published

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

Vanilla Mousse. — Put one quart of rich cream in a double boiler, and let it cook till the water in the outer kettle boils. Then remove from the fire, add lb. of sugar and three table-spoonfuls of vanilla. Let stand a few minutes, strain, and, when cool, freeze. Whip one pint of sweet cream

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