MOUSSES
Butter Brickle Mousse
(Makes 1½ quarts)
½ lb. butter brickle candy, or
½ lb. toffee
1 pt. whipping cream
Put the candy through a food chopper, using the coarse knife. Whip the cream until it holds its shape. Fold in the ground candy. Freeze.
Cherry and Orange Mousse
(Makes 2 quarts)
6 oranges
1 lemon
1 cup sugar syrup, hot
1 tsp. powdered gelatine
¾ cup cherries, diced
3 cups heavy cream
Add strained juice of oranges and lemon to sugar syrup with gelatine dissolved in the sugar syrup, add cherries and, when cold, add whipped cream. Freeze.
Chocolate Mousse
(Makes 2 quarts)
6 tbs. grated bitter chocolate
1 cup milk
1 tbs. gelatine
1 tsp. powdered cinnamon
1½ cups confectioners’ sugar
2½ cups heavy cream
1 tbs. vanilla
2 tbs. cold water
Scald milk, chocolate, and sugar to almost boiling. Soak gelatine in the cold water and add to hot mixture. When cold and slightly thickened, flavor with cinnamon and vanilla. Fold in whipped cream. Freeze.
Fruit Mousse
(Makes 2 quarts)
1 lb. white grapes
¼ lb. candied pineapple
¼ lb. marshmallows
1 cup whipping cream
Pinch of salt
Skin and seed grapes, cut in half. Cut candied pineapple in thin, small slices. Cut marshmallows in fourths. Add salt to slightly-whipped cream and fold in grapes, pineapple, and marshmallows. Freeze.
Coffee Mousse
(Makes 1 quart)
½ cup coffee, double strength
¾ cup sugar
1½ cups whipped cream
Scald coffee and sugar to almost boiling. Fold in whipped cream. Freeze.
Ginger Mousse
(Makes 1½ quarts)
1 tsp. gelatine
1 tbs. cold water
1 cup milk
¼ cup finely-chopped preserved ginger
2 tbs. ginger syrup
⅓ cup sugar
⅛ tsp. salt
2 tsp. vanilla
½ pt. whipping cream
Soak the gelatine in the cold water. Dissolve over hot water and slowly add the milk, preserved ginger, chopped very fine, and remaining ingredients, except the whipping cream; mix and chill. Whip the cream until stiff and gradually fold in the gelatine mixture. Freeze.
Maple Mousse
(Makes 2 quarts)
1½ cups maple syrup
1 cup milk
1 tbs. cold water
2½ cups heavy cream
1 tbs. powdered gelatine
½ cup chopped nuts
Mix the syrup and milk, add gelatine which has been soaked in cold water and then dissolved over boiling water. Fold in cream whipped stiff. Freeze.
Peach Mousse
(Makes 2 quarts)
1½ cups crushed peach pulp
2¼ cups heavy cream
1 tbs. powdered gelatine
2 cups confectioners’ sugar
1 cup milk
2 tbs. cold water
Mix milk, sugar, and peach pulp, add gelatine which has been soaked a few minutes in the cold water and dissolved over boiling water. Fold in cream whipped stiff. Freeze.
Raspberry Mousse
(Makes 2 quarts)
1 pt. raspberries
¾ cup sugar
1½ cups whipping cream
Force berries through a sieve, add sugar, and cook until berry mixture thickens, stirring frequently. Cool. Fold in whipped cream. Freeze.
Mint Mousse
(Makes 2 quarts)
1 tsp. gelatine
2 tbs. cold water
1 cup milk
½ lb. peppermint, lime, or wintergreen candies, crushed
⅛ tsp. salt
Fruit coloring (red or green)
2 cups whipping cream
Soak the gelatine in the cold water 5 minutes. Heat the milk and then dissolve the gelatine in it. Add the finely-crushed candies and the salt. Cool and add coloring, if desired—delicate green if peppermint or lime is used, red if wintergreen mints are used. Fold in cream whipped until thick. Freeze.
Mrs. J. E. Wise, Ohio.
Strawberry Mousse
(Makes 2 quarts)
1 qt. strawberries
1 to 1¼ cups sugar
1½ cups whipping cream
Mash and force the berries through a coarse sieve. Add sugar and cook until mixture begins to thicken, stirring mixture frequently toward the last of the cooking period. Cool. Fold in whipped cream and freeze.
Strawberry Mousse
(Makes 2 quarts)
2½ cups heavy cream
2 cups confectioners’ sugar
2 cups crushed strawberries
1 tbs. powdered gelatine
2 tbs. cold water
Crush strawberries and press through a sieve, add sugar and gelatine which has been softened in the cold water and dissolved over boiling water. When mixture is cold and slightly thickened, fold in cream whipped stiff. Freeze.
Toasted Cocoanut Mousse
(Makes 2 quarts)
Brown lightly 1 cup of cocoanut either in the oven or under a broiler. Chill thoroughly and add to the Vanilla Ice Cream Mixture before freezing.