Mousse à la Constance

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
12.0 people
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Pound the black currants with three ounces of castor sugar.
  2. Add a little of Marshall's Carmine, a teaspoonful of vanilla essence, and eight drops of almond essence.
  3. Rub the purée through a fine hair sieve.
  4. Put the purée in a whipping tin with twelve raw yolks of eggs, three raw whites, three ounces of castor sugar, and a wineglassful of brandy.
  5. Whip it over boiling water till beginning to get thick and warm.
  6. Remove the tin and continue the whipping until the mixture is cold and thick.
  7. Add three-quarters of a pint of very stiffly-whipped cream that has been coloured with a few drops of Marshall's Carmine.
  8. Stir these carefully together.
  9. Pour it into any nice long bomb mould.
  10. Place the mould in the charged ice cave for three and a half to four hours.
  11. Turn out the bomb in the usual way and serve it on a dish on a fancy paper.
Original Text
Constance Mousse Mousse à la Constance Take one pint of fresh raw ripe black currants, pound them with three ounces of castor sugar; add a little of Marshall's Carmine, a teaspoonful of vanilla essence, and eight drops of almond essence; rub the purée through a fine hair sieve and put it in a whipping tin with twelve raw yolks of eggs, three raw whites, three ounces of castor sugar, and a wineglassful of brandy; whip it over boiling water till beginning to get thick and warm, then remove the tin and continue the whipping until the mixture is cold and thick; add to it three-quarters of a pint of very stiffly-whipped cream that has been coloured with a few drops of Marshall's Carmine; stir these carefully together and pour it into any nice long bomb mould; place the mould in the charged ice cave for three and a half to four hours, then turn out the bomb in the usual way and serve it on a dish on a fancy paper. This makes a very nice ice for dinner or dessert. The quantities given would be enough for twelve people.
Notes
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