Banana 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 (12)
Instructions (8)
  1. Remove the skin from six bananas and mix the fruit into a pulp with one tablespoonful of brandy, the same of Marshall's Maraschino Syrup, eight or ten drops of banana essence, a saltspoonful of Marshall's Apricot Yellow, a saltspoonful of Marshall's Liquid Carmine, a teaspoonful of vanilla essence, and two ounces of castor sugar.
  2. Rub all through a fine hair-sieve.
  3. Put it into a whipping tin with nine raw yolks of eggs and four whites, and whip it over boiling water till warm.
  4. Remove it from the fire and continue the whipping till the mixture is cold and quite thick like a batter.
  5. Add half a wineglass of Silver Rays Rum (white), and mix in half a pint of stiffly-whipped cream that is slightly sweetened, being careful not to stir the mixture more than possible after this is added.
  6. Take any nice fancy mould, put it in the charged ice-cave for about a quarter of an hour.
  7. Pour the mixture into it, replace it in the charged ice cave for two and a half to three hours, during which time give it an occasional turn, so that the mousse gets evenly frozen.
  8. Dip the mould into cold water, turn out the mousse on to a dish on a paper, and have handed with it on a separate plate some of George's Royal Cheltenham Ice-wafers.
Original Text
Banana Mousse Mousse de Bananes Remove the skin from six bananas and mix the fruit into a pulp with one tablespoonful of brandy, the same of Marshall's Maraschino Syrup, eight or ten drops of banana essence, a saltspoonful of Marshall's Apricot Yellow, a saltspoonful of Marshall's Liquid Carmine, a teaspoonful of vanilla essence, and two ounces of castor sugar; rub all through a fine hair-sieve, then put it into a whipping tin with nine raw yolks of eggs and four whites, and whip it over boiling water till warm; then remove it from the fire and continue the whipping till the mixture is cold and quite thick like a batter, then add half a wineglass of Silver Rays Rum (white), and mix in half a pint of stiffly-whipped cream that is slightly sweetened, being careful not to stir the mixture more than possible after this is added. Take any nice fancy mould, put it in the charged ice-cave for about a quarter of an hour, then pour the mixture into it, replace it in the charged ice cave for two and a half to three hours, during which time give it an occasional turn, so that the mousse gets evenly frozen; dip the mould into cold water, turn out the mousse on to a dish on a paper, and have handed with it on a separate plate some of George's Royal Cheltenham Ice-wafers.
Notes
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