(3471). Mousse A La Semiramis (Mousse A La Semiramis)

Lay a quart of well-whipped cream on a sieve to have it drain well. Pound four ounces of freshly shelled sweet almonds with half an ounce of coriander seeds and three gills of water; put this in a basin with twelve ounces of sugar; color to a pretty light red shade; add slowly and lightly the whipped cream. Imbed a high dome-shaped mold (Fig. 629) in ice, and fill with the preparation, into which add a salpicon of fruits cut in quarter-inch squares, soaked in maraschino and drained. Pack in ice, freeze for one hour for each quart of preparation, unmold over a napkin and surround with makes iced with kirsch or rum.

Fig. 689.

(3472). Mousse A La Siraudin (Mousse A La Siraudin)

Whip a quart of cream till quite firm, lay it on a sieve and when well drained mix into it eight ounces of icing sugar and a salpicon of fruits cut in squares and marinated in kirsch. Fill a high dome-shaped mold with this preparation, pack in ice, freeze an hour for each quart, and unmold on a very cold dish; cover the top with Italian cream, decorating it with fruits; freeze once more and serve.

(3473). Coffee Or Chocolate Mousse (Mousse Au Cafe Ou Au Chocolat)

In former days they mingled milk, sugar and flavoring together, and when the preparation was beaten to a stiff froth it was lifted up with a skimmer, drained on a sieve and glasses were filled with it which were then frozen in ice-packed boxes. Now the process is different. A mousse preparation is simply cream beaten till very light, sweetened properly and flavored with natural flavors, liquors or essences.

With Coffee

Beat a quart of cream till very light, drain it on a sieve and when thoroughly drained put it into a tin basin and mix in twelve ounces of sugar, a gill of coffee and some vanilla essence. Imbed a high-dome mold in ice, fill it with the preparation, fasten on the cover, imbed it well and freeze. It will take about one hour for each quart. Unmold the mousse on a napkin and surround with small cakes.

With Chocolate

Dissolve two ounces of cocoa at the oven door, dilute it with two gills of twenty-six degree syrup, strain through a sieve and mix in gradually three beaten egg-whites, six ounces of sugar and a quart of well-whipped, drained cream. Pack a tall-dome mold in salted ice, till it with the preparation, then freeze. A quart of cream takes about one hour to freeze.

(3474). Fruit Mousses With Pineapple Or Other Fruits (Mousses A L'Ananas Ou A D'Autres Fruits)

Strawberries, raspberries, apricots, peaches, pineapple, etc., to be used. A quart of cream must be whipped till very light; drain it on a sieve and then transfer it to a bowl; add a pound of pineapple puree and one pound of sugar, mixing both together with a little vanilla and a gill of kirsch; whip the preparation in a tin basin on ice for ten minutes to have the cream and pulp assimilate well together. Coat the inside of a high-dome mold with virgin strawberry cream (No. 3451), fill the center quite full with the preparation, and close the mold. Pack it in ice for one hour for each quart, unmold on a napkin and surround with small iced cakes. Strawberries, raspberries, apricots, peaches or other fruits may be substituted for the pineapple.

(3476). Mousse With Liquors (Mousse Aux Liqueurs)

Whip a quart of cream until very firm, drain on a sieve and when finished return it to a basin to mix in ten ounces of sugar, and half a gill of either Curacoa. maraschino, noyau, kirsch, aniseed, chartreuse, etc., flavoring but slightly with vanilla. Fill a dome-form mold with this, previously coated with any kind of water ice laid on in stripes.

(3477). Mousse With Macaroons Or Chestnuts (Mousse Aux Macarons Ou Marrons)

With Macaroons

Beat a quart of cream till very light, drain on a sieve and mix into it ten ounces of sugar; coat a high-dome mold with virgin maraschino cream and fill it in three distinct layers, alternating each one with broken macaroons soaked in kirsch; imbed in ice and freeze one hour for each quart; unmold on a napkin and surround with lady bouchees with maraschino.

With Chestnuts

Whip one quart of cream and drain on a sieve. Prepare half a pound of chestnuts boiled in milk with a little vanilla pounded and pressed through a sieve; dilute with a pint of thirty-degree syrup and half a gill of maraschino; incorporate the whipped cream lightly into this puree; pack a mousse mold in ice, line it with a coating of ice cream made without eggs and flavored with prunelle, and fill it in three separate layers with the preparation, the same as the mousse with macaroons, only using crushed chestnuts soaked in maraschino; freeze the molds; unmold and dress on a napkin; decorate around with cream cakes garnished with apricot marmalade (No. 3675).