Iced Puddings, Mousses, Parfaits, etc.
| PAGE | |
|---|---|
| Caramel Mousse | 157 |
| Chestnut Mousse | 157 |
| Frozen Fruit | 158 |
| Nesselrode Pudding | 158 |
| Parfait (Chocolate) | 159 |
| ″ (Coffee) | 159 |
| Strawberry Ice | 160 |
| Strawberry Mousse | 160 |
| Vanilla and Chocolate Soufflé | 161 |
| Cream Ice enclosed in a hot Soufflé | 161 |
*Caramel Mousse
9 yolks of eggs
³⁄₄ lb. powdered sugar
1¹⁄₂ pints milk
1 pint whipped cream
Make a custard (see p. 15) of the yolks, milk and quarter a pound of sugar. Strain it and set to cool.
Stir half a pound sugar over the fire in an iron saucepan until a rich brown. Add a little water and boil for three minutes. Beat the custard over ice for ten minutes. Add the syrup slowly and the whipped cream. Beat well together. Fill a mould with it. Cover with a sheet of paper and a lid. Pack in ice and salt. Leave for an hour.