Carême 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 (7)
Mousse à la Carême
CUSTARD MIXTURE FOR Carême Mousse
Instructions (2)
  1. Fill a large Charlotte mould with a maraschino mousse (see recipe in this chapter), place the mould in the charged ice cave for about two hours, then take up and scoop out a hollow in the centre of the mousse, partly fill the space thus formed with a coffee custard, prepared as below; then fill up with the mousse mixture, replace the mould in the cave for about four hours, then dip it into cold water, pass a clean cloth over the bottom to absorb any moisture, turn out the mousse on to a dish on a dish-paper, and serve for a sweet for dinner or any cold collation.
CUSTARD MIXTURE FOR Carême Mousse
  1. Make half a pint of strong coffee, add to it six well-beaten raw eggs, three ounces of castor sugar, a wineglass of brandy, a wineglass of Silver Rays (white) rum, and a few drops of vanilla essence; mix well together with a whisk and then strain it, butter a smaller sized plain charlotte mould than that used for the mousse, pour the prepared mixture
Original Text
Carême Mousse Mousse à la Carême Fill a large Charlotte mould with a maraschino mousse (see recipe in this chapter), place the mould in the charged ice cave for about two hours, then take up and scoop out a hollow in the centre of the mousse, partly fill the space thus formed with a coffee custard, prepared as below; then fill up with the mousse mixture, replace the mould in the cave for about four hours, then dip it into cold water, pass a clean cloth over the bottom to absorb any moisture, turn out the mousse on to a dish on a dish-paper, and serve for a sweet for dinner or any cold collation. CUSTARD MIXTURE FOR Carême Mousse.—Make half a pint of strong coffee, add to it six well-beaten raw eggs, three ounces of castor sugar, a wineglass of brandy, a wineglass of Silver Rays (white) rum, and a few drops of vanilla essence; mix well together with a whisk and then strain it, butter a smaller sized plain charlotte mould than that used for the mousse, pour the prepared mixture
Notes
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