Soak the gelatine in the cold water for an hour, then dissolve it in the hot water and add the sugar. When the sugar is dissolved add a cupful of cold, strong, clear coffee. Put the mixture on ice and whip it until it becomes light and frothy and has begun to stiffen, then add the whipped cream and turn it into a mold. The gelatine must be thoroughly whipped, as for snow pudding, and the liquid drained from the whipped cream must not go in. This will make about one and one half quarts of mousse.
NO. 133. PEACH MOUSSE GARNISHED WITH WHIPPED CREAM.
PEACH MOUSSE
Use fresh or canned peaches. Mash and rub them through a colander. Add to a cupful of peach pulp half a teaspoonful of lemon juice, a few drops of almond extract, and enough sugar to sweeten it. Dissolve in quarter of a cupful of hot peach juice one and three quarter tablespoonfuls of granulated gelatine which has been soaked for an hour in half a cupful of cold water. Add the gelatine to the peach mixture. When it begins to set, mix it until smooth, then fold in a half pint of cream whipped to a stiff froth, and turn it into a mold. Serve with whipped cream. The cream can be used to decorate the dish by pressing it through a pastry-bag.
NO. 137. CHESTNUT PURÉE.
CHESTNUT PURÉE
Boil for five minutes a pound of French chestnuts, drain off the water and remove the shells and skins. Return the chestnuts to the fire and boil them until tender. Put the boiled chestnuts in a mortar, and pound them to a paste, then add a teaspoonful of vanilla and a teaspoonful of lemon juice. Make a thick sugar syrup, and beat it into the paste, using enough to sweeten to taste. Grease a ring-mold with oil, and put into it a lining half an inch thick of the chestnut paste pressed through a pastry-bag with a tube of small opening so it will come out vermicelli-like in form. Fill the rest of the mold with plain paste. Turn it on to a layer of sponge-cake. Just before serving fill the center of the ring with whipped cream flavored with almond.
