Preparation of Iced Mousse with Cream
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one lb. of powdered sugar
- one pint of milk
- one pint of raw cream
- two-thirds oz. of powdered tragacanth gum
Method
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- Make an English cream from one lb.
- of powdered sugar, sixteen egg-yolks, and one pint of milk, and leave 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;
- put it into 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
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Whisk