Mousse aux Fruits Givrés

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 (7)

¹⁄₂ lb. sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
¹⁄₂ tea-spoon lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
3 whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
3 ozs. powdered sugar ↝ Sugars, powdered [Sweets]
Spinach colouring ↝ Spinach, raw [Vegetables and Vegetable Products]
¹⁄₂ pint whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
Sugared fruit ↝ Sugar substitute, monk fruit, powder [Sugar substitutes]

Instructions (9)

Blanch and pound the almonds with the lemon juice.
Put through a fine sieve.
Add the whites and sugar.
Beat well together.
Stir over the fire for two or three minutes.
Take off and colour with green colouring.
Put the whipped cream in the centre of a dish.
Put the almond paste through a coarse sieve and arrange it lightly around the cream.
Decorate with sugared fruit.

Original Text

*Mousse aux Fruits Givrés

¹⁄₂ lb. sweet almonds ¹⁄₂ tea-spoon lemon juice 3 whites of eggs 3 ozs. powdered sugar Spinach colouring ¹⁄₂ pint whipped cream Sugared fruit

Blanch and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar. Beat well together. Stir over the fire for two or three minutes. Take off and colour with green colouring. Put the whipped cream in the centre of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit (see p. 165).

[Pg 117]

Notes

—