Tangerine Mousse

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (17)
  1. Rub two and a half ounces of loaf sugar onto the peel of the tangerine oranges.
  2. Dissolve the sugar in three tablespoonfuls of the juice of the oranges.
  3. Add about a saltspoonful of Marshall's Apricot Yellow.
  4. Strain the mixture.
  5. Put the strained mixture into a whipping tin with the raw yolks of eight eggs, the whites of three eggs, a teaspoonful of vanilla essence, and a tablespoonful of Silver Rays rum.
  6. Whip over boiling water until warm.
  7. Take off the fire and whip the mixture until cold and thick.
  8. Add half a pint of stiffly-whipped cream, being careful not to stir it more than necessary to mix it smoothly together.
  9. Pour the mixture into a fancy mould which has a cover and pipe, and which has been made cold in the charged ice cave.
  10. Put the mould in the ice cave for about four hours, giving it an occasional turn so that the mousse becomes evenly frozen.
  11. When ready to serve, dip the mould into cold water.
  12. Remove the lid with the pipe.
  13. Pass a clean cloth over the bottom to absorb any moisture.
  14. Fill up the space formed by the pipe with a compote of tangerines, prepared as below.
  15. Turn out onto a dish on a paper.
  16. Serve for a dinner sweet or for a dessert ice.
  17. Have wafers handed on a separate plate.
Original Text
Tangerine Mousse Mousse de Tangerines Take eight tangerine oranges, and rub on to the peel of them two and a half ounces of loaf sugar; then dissolve the sugar in three tablespoonfuls of the juice of the oranges, add about a saltspoonful of Marshall's Apricot Yellow, strain it, and put it into a whipping tin with the raw yolks of eight eggs, the whites of three, a teaspoonful of vanilla essence, and a tablespoonful of Silver Rays (white) rum; whip over boiling water till warm, then take off the fire, and whip the mixture till cold and thick; add to it half a pint of stiffly-whipped cream, being careful not to stir it more than necessary to mix it smoothly together; then pour it into a fancy mould, which has a cover and pipe, and which has been made cold in the charged ice cave, and put it in the cave for about four hours, during which time give it an occasional turn, so that the mousse becomes evenly frozen. When ready to serve dip the mould into cold water, remove the lid with the pipe, pass a clean cloth over the bottom to absorb any moisture, and fill up the space formed by the pipe with a compote of tangerines, prepared as below; then turn out on a dish on a paper, and use for a dinner sweet or for a dessert ice. Have wafers handed on a separate plate.
Notes
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