Mousse à la Mangara

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Beat the sugar and eggs together until creamy and light.
  2. Add the kirsch and stand in a sauce-pan of hot water.
  3. Set over a slow fire and stir continually until the mixture thickens.
  4. It must not boil.
  5. Take off the fire and add the whites beaten to a stiff froth.
  6. Serve at once.
Original Text
Mousse à la Mangara ¹⁄₄ lb. powdered sugar 6 eggs Wine glass of kirsch Beat the sugar and eggs together until creamy and light. Add the kirsch and stand in a sauce-pan of hot water. Set over a slow fire and stir continually until the mixture thickens. It must not boil. Take off the fire and add the whites beaten to a stiff froth. Serve at once. [Pg 75]
Notes
—