Princess de Sagan Mousse

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
6.0 – 8.0 persons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Mousse Mixture
For lining the mould
To fill the hollow left by the pipe
Instructions (5)
  1. Prepare a mousse mixture, as below, and a pistachio custard (' Book of Ices,' page 19).
  2. Take a mould which has a pipe in the cover, and line it about one inch thick with the pistachio custard, then fill up the mould with the mousse mixture, force on the lid, and place the mould in the charged ice cave for three and half to four hours; then take it up, dip it into cold water, remove the cover, and fill up the hollow left by the pipe with an iced compote of strawberries, prepared as below, and serve with the same fruits round the dish in bunches.
MOUSSE MIXTURE FOR PRINCESS DE SAGAN MOUSSE
  1. For six to eight persons take six raw yolks of eggs, two whites, one and a half ounces of castor sugar, a tablespoonful of Silver Rays (white) rum, and a dessertspoonful of essence of vanilla;
  2. whip these ingredients over boiling water, then remove the pan from the water and continue the whipping till the mixture is cold and thick;
  3. add a quarter of a pint of stiffly-whipped cream that is slightly sweetened, pour into the mould as directed.
Original Text
Princess de Sagan Mousse Mousse à la Princesse de Sagan Prepare a mousse mixture, as below, and a pistachio custard (' Book of Ices,' page 19). Take a mould which has a pipe in the cover, and line it about one inch thick with the pistachio custard, then fill up the mould with the mousse mixture, force on the lid, and place the mould in the charged ice cave for three and half to four hours; then take it up, dip it into cold water, remove the cover, and fill up the hollow left by the pipe with an iced compote of strawberries, prepared as below, and serve with the same fruits round the dish in bunches. MOUSSE MIXTURE FOR PRINCESS DE SAGAN MOUSSE.—For six to eight persons take six raw yolks of eggs, two whites, one and a half ounces of castor sugar, a tablespoonful of Silver Rays (white) rum, and a dessertspoonful of essence of vanilla; whip these ingredients over boiling water, then remove the pan from the water and continue the whipping till the mixture is cold and thick; add a quarter of a pint of stiffly-whipped cream that is slightly sweetened, pour into the mould as directed.
Notes
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