Preparation: Dissolve the cocoa and gelatine in ½ cup of water on a small fire, with sugar and vanilla well mixed in. Stir until cold, add the whipped cream. Rinse a mold with cold water; put in the mixture, close the dish well, pack in ice and salt and let stand several hours. When serving, dry the dish and turn the cream out on a platter.
No. 90—VANILLA MOUSSE.
Quantity for 6 Persons.
- 1 qt. of whipped cream
- 4 layers or ⅓ package of white gelatine
- 5 tbsps. of warm water
- 2 tsps. of good vanilla
- ½ lb. of sugar
Preparation.: The gelatine is dissolved in the warm water and strained. The sugar and vanilla are added and the whipped cream in spoonfuls. Rinse a mold with cold water, fill in the mixture, close well and pack in ice and salt for several hours. Then dry and turn out on a platter.
No. 91—COFFEE MOUSSE.
Quantity for 6 Persons.
The preparation is the same as given under [No. 90], Vanilla Mousse. Instead of vanilla, take 6 to 8 tablespoonfuls of coffee extract.
No. 92—HAZELNUT MOUSSE.
Quantity for 6 Persons.