Whip a pint of cream very stiff and drain as directed above. Mix with it a cupful of any fruit-pulp, the juice drained off and the pulp mixed with enough powdered sugar to make it of the same consistency as the whipped cream; a little cochineal added to strawberry or to peach mousse gives it a better color. A little vanilla improves the flavor. Mold and pack in ice and salt for three hours.
GOLDEN MOUSSE (Made without Cream)
- 3 eggs.
- 3 tablespoonfuls of sherry.
- ½ tablespoonful of lemon-juice.
- 1 tablespoonful of syrup with the yolks.
- 2 tablespoonfuls of syrup with the whites.
Beat the yolks smooth; add a tablespoonful of syrup, and cook, stirring constantly until the mixture makes a thick coating on the spoon. Remove from the fire, add the sherry and lemon-juice, and beat it until it is light and cold; whip the whites of the eggs to a stiff froth; pour into them slowly two tablespoonfuls of boiling syrup cooked to the ball (see Italian meringue, page [498]); add the Italian meringue to the mixture of yolks, put it into a mold, and pack in ice and salt for four hours. This mousse can be flavored with a tablespoonful of kirsch, rum, or brandy instead of sherry. A few white grapes or candied cherries laid in the bottom of the mold before the mixture is put in, makes the dish more ornamental.
WATER-ICES
Water-ices are made of fruit-juice sweetened with sugar syrup. Sugar may be used, but the result is better with syrup. The liquid mixture should register 20° on the syrup gauge, but if one is not at hand, it can be sweetened to taste.
A good way of preparing it is to make a syrup of 32° and add enough fruit juice to dilute it to 20°. Freeze the same as ice-cream, and pack in salt and ice. The ices will not get so hard as creams. The following method may also be used:
ORANGE-ICE
Boil a quart of water and two and one half cupfuls of sugar for ten minutes; strain and add the juice of six oranges and one lemon. When cold, freeze.