Florida Mousses

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
mousses
lemon-water ice
garnish
Instructions (8)
  1. Prepare a strawberry mousse ('Book of Ices,' page 33) and a maraschino mousse (see next page), using in both cases only half the quantities given therein.
  2. With these mixtures fill up some ballette moulds, putting the maraschino mousse in one, the strawberry mousse in another, and soon, until the required number are filled.
  3. Place them on the bottom of the charged ice cave for about two hours, during which time turn them round occasionally.
  4. Prepare one pint and a half of lemon-water ice (see recipe), partly freeze it in a freezer, then put it into a special timbal mould.
  5. Place this in the charged ice cave for about two and a half hours.
  6. When the timbal and the mousses are sufficiently frozen dip the former into cold water, pass a clean cloth over the bottom to absorb any moisture, then turn it out on to a serviette or dish-paper in the centre of a dish.
  7. Dip the ballette moulds separately into cold water, and turn out the mousses on to a clean cloth, and arrange them in the timbal as shown in engraving.
  8. Garnish it with maidenhair fern, and serve at once for a dinner sweet or for dessert.
Original Text
Florida Mousses Petites Mousses à la Florida Prepare a strawberry mousse ('Book of Ices,' page 33) and a maraschino mousse (see next page), using in both cases only half the quantities given therein, and with these mixtures fill up some ballette moulds, putting the maraschino mousse in one, the strawberry mousse in another, and soon, until the required number are filled; place them on the bottom of the charged ice cave for about two hours, during which time turn them round occasionally. Prepare one pint and a half of lemon-water ice (see recipe), partly freeze it in a freezer, then put it into a special timbal mould, and place this in the charged ice cave for about two and a half hours. When the timbal and the mousses are sufficiently frozen dip the former into cold water, pass a clean cloth over the bottom to absorb any moisture, then turn it out on to a serviette or dish-paper in the centre of a dish. Dip the ballette moulds sepa- rately into cold water, and turn out the mousses on to a clean cloth, and arrange them in the timbal as shown in engraving, garnish it with maidenhair fern, and serve at once for a dinner sweet or for dessert.
Notes
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