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