STRAWBERRY MOUSSE
- 1 quart strawberries
- 1 cup sugar
- ΒΌ box or 1 tablespoon granulated gelatine
- 2 tablespoons cold water
- 3 tablespoons boiling water
- 1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4 hours. Raspberries, peaches, shredded pineapple, or other fruit can be substituted for strawberries.