MOUSSES, PARFAITS, AND BISCUITS

98. Nature of Mousses, Parfaits, and Biscuits. Mousses, parfaits, and biscuits differ from other frozen desserts in that they are frozen in molds rather than in a freezer. Mousses and parfaits are similar in nature, and still there is a slight distinction between them. Mousses nearly always contain gelatine and are frequently made without eggs, while parfaits are composed largely of sirup, eggs, and cream. Biscuits are usually made of a mixture similar to mousses and parfaits, but are molded in individual molds.

Since the desserts are frozen without being turned, they must be of a heavy, smooth texture, so that they will not be granular when they are frozen, as would be the case if a fine mixture were packed in a mold and frozen without turning. In many of them, whipped cream and beaten eggs are folded in to give lightness. In the ordinary manner of freezing, this lightness would be lost, but it is retained in this method because the mixture is undisturbed during the freezing process. Considerable time is required to freeze these heavy mixtures; in fact, if a mousse contains too large a proportion of gelatine, there is difficulty in freezing it at all.

99. MOLDING: MOUSSES, PARFAITS, AND BISCUITS.--The molding of mousses, parfaits, and biscuits, while different from the freezing of other frozen desserts, is not a difficult matter. They are usually put in a mold of some kind and the mold is then covered with a mixture of ice and salt. After the mixture is prepared, crack the ice as previously explained, and mix it with salt in the proportion of 2 to 1. As a rule, a very large dish pan or other utensil that will hold a sufficient quantity of ice to cover the mold well is used for freezing the packed mold. Set the mold in the pan of ice and salt until it is thoroughly cooled, and then fill it with the mixture to be frozen. Often, to improve the appearance, the mold is first lined with a frappé or an ice and then filled with the heavier mixture. Such an arrangement provides an opportunity for a color scheme and at the same time facilitates the removal of the dessert from the mold.

With the mold filled in the desired way, wrap several layers of oiled paper in a band around the edge and press the cover down tightly to prevent the entrance of any salt water. Then pack the closed mold in the pan of ice and salt, being careful to have it completely covered. It may be necessary to pour off the water and repack with ice and salt once during the freezing. Care should be taken not to freeze the mixture too long, for, at best, it is hard to remove these desserts from the mold and this difficulty is increased if they are frozen too hard.

100. CARAMEL MOUSSE.--A melon mold makes a very attractive dessert when used for the molding of caramel mousse. After being turned out of the mold on a platter and garnished with peaches, this dessert will appear as in Fig. 19. In addition to being attractive, caramel mousse is so delicious that it appeals to practically every one.

CARAMEL MOUSSE

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Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel. Place the can of evaporated milk into a pan of warm water, allow it to come to a boil over the flame, and then cool the can in the refrigerator. Soften the gelatine with the 1/4 cupful of water and then dissolve in the caramel while it is boiling hot. Pour the cold milk into a bowl, add the egg white, and beat together vigorously. When the gelatine and caramel have become cool and have started to set, gradually add the mixture to the milk and egg white, beating constantly. If it is desired to hasten the thickening process, set the bowl in which the mixture is being made into a pan of ice. Add the rest of the sugar, the vanilla, and the salt, and continue beating until the whole begins to thicken. Place in a mold and freeze in a pan of ice and salt. When frozen, turn from the mold onto a platter and garnish with canned peaches in the manner shown. Over each serving, pour some of the peach juice, which has been boiled down into a thick sirup.

101. CHOCOLATE MOUSSE.--If persons to be served are fond of chocolate desserts, chocolate mousse should be prepared. This may be packed in a mold of any desired kind.

CHOCOLATE MOUSSE

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Melt the chocolate in a double boiler. Add the sugar and half of the water. Cook over the flame until the mixture is thick and smooth. Soften the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of water to the boiling point, and dissolve the gelatine in it. Add this to the cooked chocolate and sugar, heat the thin cream in a double boiler, and mix the two. Add the vanilla, strain, and cool in a pan of ice water. When the mixture begins to thicken, whip the heavy cream and fold it in. Mold, pack in ice and salt, and freeze.

102. BANANA-AND-APRICOT MOUSSE.--Mousses are sometimes made of fruits, but when this is done, the proper combination should be secured. Bananas and apricots combine very well. An excellent dessert will therefore result if the directions given in the accompanying recipe are carefully followed.

BANANA-AND-APRICOT MOUSSE

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Force ripe bananas through a sieve to make the banana purée. Soak and stew dried apricots and force these through a sieve to make apricot purée. Mix the two and add the lemon juice. Add 1/2 cupful of the water to the sugar and cook until a thick sirup is formed. Add this to the fruit purée. Soften the gelatine in 1/4 cupful of cold water, heat the remaining 1/4 cupful to the boiling point, and dissolve the gelatine. Add the gelatine to the fruit mixture and place in a pan of ice water to cool. Whip the cream until it is stiff and fold this into the fruit mixture when it begins to thicken. Mold, pack in ice, and freeze.

103. MAPLE PARFAIT.--Maple sirup may be combined with eggs and whipped cream to make maple parfait. As may be judged from the ingredients used, this is a very rich dessert; therefore, it should not be used in a meal in which the other dishes are hearty. Maple parfait makes an excellent dish to serve with cake that is not very rich as refreshments for a party.

MAPLE PARFAIT

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Beat the eggs. Cook the maple sirup for a few minutes only and pour this slowly over them. Stir constantly to prevent the curding of the eggs. Place in a double boiler and cook until the mixture thickens. Cool in a pan of ice water. Whip the cream until it is stiff and fold this into the mixture. Mold, pack in ice and salt, and freeze.

104. CAFÉ PARFAIT.--Coffee used to flavor parfait makes a dessert that appeals to many. When hot coffee is not included in the meal on a warm day, this beverage need not be omitted altogether, for it may be used to flavor the dessert.

CAFÉ PARFAIT

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Scald the coffee and milk together for about 20 minutes, strain, and add the sugar and thin cream. Stir until the sugar dissolves. Beat the eggs and add them to the warm mixture. Cook together until the eggs have thickened and then cool. Whip the heavy cream, fold this into the custard, and freeze. Serve with sweetened whipped cream.

105. STRAWBERRY ANGEL PARFAIT.--As the name implies, strawberry angel parfait is a very dainty dessert. Nothing more delightful can be made during the season when fresh strawberries can be obtained. It is suitable for serving at the conclusion of a meal, but it is especially satisfactory for a party or other social affair.

STRAWBERRY ANGEL PARFAIT

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Boil the sugar and water until the sirup threads. Beat the egg whites and pour the hot sirup over them, beating rapidly. Cool. Whip the cream and fold it in, add the crushed strawberries and vanilla, and freeze in a mold.

106. CANTON PARFAIT.--Preserved Canton ginger is used for the flavoring of Canton parfait. The sirup that comes with the ginger is also used in the preparation of this dessert. Canton parfait is somewhat of a departure from the ordinary dessert, but is favored by many persons.

CANTON PARFAIT

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Cook the sugar and water together until they form a thin sirup. Beat the eggs, pour the hot sirup over them, and add the thin cream. Cook in a double boiler until the eggs have thickened. Cool, add the ginger chopped into small pieces, the ginger sirup, vanilla, and lemon juice. Fold into this the heavy cream whipped until it is stiff. Freeze in a mold.

107. BISCUIT TORTONI.--Something entirely different in the nature of a frozen dessert can be had by preparing biscuit tortoni. This is frozen in a mold as are parfaits and mousses, but instead of the entire mold being served, it is packed in paper cases, and one of these served to each person. Macaroons are used to flavor this dessert, and a layer of the crumbs is sprinkled over the top of each serving.

BISCUIT TORTONI

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Cook the sugar and water until it threads. Beat the eggs and add the sirup to the beaten eggs. Then add the thin cream, return to the fire, and cook until the mixture thickens. Set aside to cool. Beat the heavy cream until it is stiff, and fold this into the custard. Make macaroon crumbs by drying macaroons and beating them until they are quite fine. Add 1 cupful of these crumbs and the vanilla to the parfait mixture, place in a mold and freeze. When frozen, remove from the mold, pack in paper cases, cover with a layer of macaroon crumbs, and serve.