Strawberry Mousse

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 (5)
for sealing the mould
Instructions (9)
  1. Crush the strawberries and put them through a fine hair sieve.
  2. Put in an enamelled sauce-pan with a little sugar and stir continually over the fire till well mixed.
  3. Pour into a basin and set it on ice, stirring until it is cold.
  4. Whip the cream with the rest of the sugar.
  5. Mix with the fruit.
  6. Line a mould with paper.
  7. Fill it.
  8. Cover it with a round of paper and a lid, which should be sealed with a paste made of flour and water.
  9. Pack in ice and leave for an hour.
Original Text
*Strawberry Mousse 1 lb. strawberries 1 cup powdered sugar 1¹⁄₂ pints cream Crush the strawberries and put them through a fine hair sieve. Put in an enamelled sauce-pan with a little sugar and stir continually over the fire till well mixed. Pour into a basin and set it on ice, stirring until it is cold. Whip the cream with the rest of the sugar. Mix with the fruit. Line a mould with paper. Fill it. Cover it with a round of paper and a lid, which should be sealed with a paste made of flour and water. Pack in ice and leave for an hour. [Pg 161]
Notes
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