Frozen Desserts. Part 5
Description
This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.
Frozen Desserts. Part 5
Cafe Parfait
1/2 cup coffee 1 cup cold water
1 pint thick cream
Steep the coffee in the water and simmer until reduced to one half the amount; strain it over the yolks of the eggs, well mixed with the sugar; and cook in a double boiler until thick and smooth. Beat the cream to a stiff froth; add the coffee mixture when cool; pour into a mold or ice-cream can and let stand in ice and salt for three hours. Use equal parts of ice and salt and do not stir or turn the mixture.
Chocolate Parfait
2 ounces unsweetened chocolate 1/4 cup hot water 1 cup sugar
Yolks of 4 eggs
1 pint whipped cream
1 teaspoon vanilla
Cook the first three ingredients until thick; pour over the beaten eggs and cook in a double boiler until the mixture coats the spoon. Cool thoroughly; add the whipped cream; flavor and freeze like Cafe Parfait.
Mousse
1 pint sugar 1 pint water
Whites of 6 eggs Flavoring
Boil the sugar and water together for about five minutes or until it threads; then drop slowly on the beaten whites of the eggs and continue beating until cold. Flavor to suit the taste with fruit or coffee and let it stand in a pail of chopped ice and rock salt for about five hours. Use equal parts of ice and salt.
Cherry Mousse
1 pint thick cream 1 cup cherry juice
2 drops almond extract Powdered sugar
Mix the ingredients, sweetening to taste; chill and whip until stiff; then pack in ice and salt for three hours or more.
Grape, raspberry and strawberry mousse may be made in the same way. Heat the fruit slightly before mashing and straining for the juice.
Pineapple Mousse
1 pint thick cream
1 pint pineapple juice and pulp
Juice of 1/2 lemon 1 cup powdered sugar
Mix the ingredients thoroughly; chill and whip until stiff. Let stand in ice and salt for three hours or more.
Maple Mousse
1/2 cup sultanas 1/2 cup maple syrup
1 pint thick cream
1/2 tablespoon lemon juice
Wash, drain and soak the raisins in the syrup for several hours; then strain the syrup into the cream. Whip to a stiff froth; add the raisins and lemon juice and turn into a freezer without the beaters. Surround by equal parts of salt and ice and let stand until firm.
Cherry Sauce For Ices
Stem and stone the cherries; add a few broken kernels and enough sugar to keep them from discoloring. Let stand half an hour; remove the kernels; add more sugar and pour over any plain ice or ice cream,
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