Coffee Mousse with Biscuit Cream Ice

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Take a long bomb or fromage mould and fill it with a coffee mousse ('Book of Ices,' p. 33).
  2. Close up the mould, place it in the charged ice-cave, and let it remain for three and a half to four hours.
  3. During which time occasionally turn it from side to side so as to get the ice evenly frozen.
  4. When ready to serve dip the mould into cold water, turn out the mousse, and arrange it in the centre of a dish on a paper.
  5. Garnish it round, as shown in engraving, with biscuit cream ice, prepared as below, and serve for a dinner or dessert ice.
Original Text
Coffee Mousse with Biscuit Cream Ice Mousse au Café et Crème de Biscuits Glacée Take a long bomb or fromage mould and fill it with a coffee mousse ('Book of Ices,' p. 33); close up the mould, place it in the charged ice-cave, and let it remain for three and a half to four hours, during which time occasionally turn it from side to side so as to get the ice evenly frozen; when ready to serve dip the mould into cold water, turn out the mousse, and arrange it in the centre of a dish on a paper, garnish it round, as shown in engraving, with biscuit cream ice, prepared as below, and serve for a dinner or dessert ice.
Notes
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