[Clothe] the mould with strawberry ice, and fill it with Plombière ice.
[2914—BOMBE ZAMORA]
[Clothe] the mould with coffee ice, and fill it with a Curaçao Bombe-preparation.
Iced Mousses.
The composition for [mousses] is prepared either from English cream or from syrup. The last method is specially suited to fruit [mousses].
[2915—PREPARATION FOR ICED FRUIT MOUSSES]
This is a cold syrup at 35°, to which is added an equal quantity of a purée of the fruit under treatment, and twice that amount of very stiff Chantilly cream.
[2916—PREPARATION OF ICED MOUSSE WITH CREAM]
Make an English cream from one lb. of powdered sugar, sixteen egg-yolks, and one pint of milk, and leave it to cool.
When it is quite cold, add to it one pint of raw cream, two-thirds oz. of powdered tragacanth gum, and the flavour which is to characterise the preparation.