Rice Cream Mousse with Bananas

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For Banana Purée
Instructions (6)
  1. Put into a stewpan one pint of single cream, one and a half split pods of vanilla, and the finely-chopped peel of a lemon; bring to the boil, then let it infuse in the bain-boiling, let it simmer for a few minutes, then wring it through the tammy-cloth, and when cool, mix with it a wineglassful of Marshall's Maraschino Syrup, or any liqueur, a wineglass of brandy, one pint of stiffly-whipped cream, and three raw whites of eggs whipped stiff, and mixed with three ounces of cane sugar that has been boiled with one and a half ounces of water for five minutes and left till cool.
  2. Then pour the mixture into a pineapple ice-mould or any other pretty shape, put it in the charged ice cave for three and a half to four hours, then dip it into cold water and turn out the ice in the usual way, and dish it up on a flat dish, as shown in engraving.
  3. Pour round the base a banana purée prepared as below, arrange on this some slices of banana, sprinkle them with chopped pistachio nuts.
  4. Use for a sweet for dinner or luncheon; the banana purée may be handed in a separate dish.
  5. Have George's Cheltenham Ice-wafers handed on a plate on a paper.
  6. This ice may be plainly served for dessert without the slices and compote of banana.
Original Text
Rice Cream Mousse with Bananas Mousse de Crème de Riz aux Bananes Put into a stewpan one pint of single cream, one and a half split pods of vanilla, and the finely-chopped peel of a lemon; bring to the boil, then let it infuse in the bain-boiling, let it simmer for a few minutes, then wring it through the tammy-cloth, and when cool, mix with it a wineglassful of Marshall's Maraschino Syrup, or any liqueur, a wineglass of brandy, one pint of stiffly-whipped cream, and three raw whites of eggs whipped stiff, and mixed with three ounces of cane sugar that has been boiled with one and a half ounces of water for five minutes and left till cool; then pour the mixture into a pineapple ice-mould or any other pretty shape, put it in the charged ice cave for three and a half to four hours, then dip it into cold water and turn out the ice in the usual way, and dish it up on a flat dish, as shown in engraving; pour round the base a banana purée prepared as below, arrange on this some slices of banana, sprinkle them with chopped pistachio nuts. Use for a sweet for dinner or luncheon; the banana purée may be handed in a separate dish. Have George's Cheltenham Ice-wafers handed on a plate on a paper. This ice may be plainly served for dessert without the slices and compote of banana.
Notes
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