Preparation For Iced Fruit Mousses
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one Ib. of powdered sugar
- two-thirds oz. of powdered tragacanth gum
- one pint of raw cream
- one pint of milk
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- This is a cold syrup at 35°, to which is added an equal quantity of a purée of the fruit under treatment, and twice that amount of very stiff Chantilly cream.
- 2916—PREPARATION OF ICED MOUSSE WITH CREAM Make an English cream from one Ib.
- of powdered sugar, sixteen egg-yolks, and one pint of milk, and ieave it to cool.
- When it is quite cold, add to it one pint of raw cream, — two-thirds oz.
- of powdered tragacanth gum, and the flavour which is to characterise the preparation.
- If the mousse be a fruit one, add to it one pint of a purée of fresh fruit.
- | Whisk over ice, until the preparation gets very frothy ;
- putitinto — moulds, lined with white paper ;
- thoroughly close them, and keep them in a refrigerator for two or three hours, subject to their size.
Plating
Cookware for this recipe
-
Whisk