Recipes For Peach, Strawberry And Raspberry Mousse
Description
This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
Recipes For Peach, Strawberry And Raspberry Mousse
Peach Mousse
Peach, Strawberry And Raspberry Mousse Recipe
1 pint of double cream. The juice of half a lemon. 1 cup of fruit pulp and juice. 3/4 cup of powdered sugar. One teaspoonful of gelatine, softened in two or three tablespoonfuls of cold water, if desired. Proceed as above.
Peach, Strawberry And Raspberry Mousse Recipe, No. 2
The white of one egg. 1 cup of double cream. 1/2 cup of sugar. 1 cup of fruit juice and pulp.
Beat the white of egg until stiff and gradually beat in the sugar. Beat the cream and fruit juice until solid to the bottom of the bowl. Combine the two. Fill into a mould lined with lemon sherbet, cover with sherbet and let stand three or four hours packed in equal measures of salt and ice.
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