Whip a pint of cream very stiff; turn it onto a sieve to drain for a few minutes so it will be entirely dry. Return it to the bowl and whip into it lightly four tablespoonfuls of powdered sugar and a tablespoonful of curacao, of noyau, of kirsch, or of very black coffee, or a teaspoonful of any flavoring extract, or an ounce of chocolate, melted, and diluted with a little milk or cream, and flavor with a few drops of vanilla. When a liqueur is used for flavoring less sugar is needed than with coffee, chocolate, or essences. Turn the cream into a mold and pack it in ice and salt for four hours. Garnish the dish with small iced cakes.
Whip a pint of cream very stiff and drain as directed above. Mix with it a cupful of any fruit-pulp, the juice drained off and the pulp mixed with enough powdered sugar to make it of the same consistency as the whipped cream; a little cochineal added to strawberry or to peach mousse gives it a better color. A little vanilla improves the flavor. Mold and pack in ice and salt for three hours.
3 tablespoonfuls of sherry.
½ tablespoonful of lemon-juice.
1 tablespoonful of syrup with the yolks.
2 tablespoonfuls of syrup with the whites.
Beat the yolks smooth; add a tablespoonful of syrup, and cook, stirring constantly until the mixture makes a thick coating on the spoon. Remove from the fire, add the sherry and lemon-juice, and beat it until it is light and cold; whip the whites of the eggs to a stiff froth; pour into them slowly two tablespoonfuls of boiling syrup cooked to the ball (see Italian meringue, page 498); add the Italian meringue to the mixture of yolks, put it into a mold, and pack in ice and salt for four hours. This mousse can be flavored with a tablespoonful of kirsch, rum, or brandy instead of sherry. A few white grapes or candied cherries laid in the bottom of the mold before the mixture is put in, makes the dish more ornamental.