Maraschino Mousse

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Put into a whipping pan ten raw yolks of eggs, three whites of eggs, a wineglass of maraschino liqueur, two ounces of castor sugar, and a dessertspoonful of vanilla essence.
  2. Whip these over boiling water till the mixture is warm.
  3. Remove the pan from the fire and continue the whipping until the mixture is cold and thick.
  4. Add to it half a pint of slightly-sweetened, stiffly-whipped cream.
  5. Put it into a mousse mould that has been in the charged ice-cave for about a quarter of an hour.
  6. Put the cover on the mould, place it on the bottom of the cave, and freeze the mousse for about four and a half hours, giving the mould an occasional turn round, so that the mousse becomes evenly frozen.
  7. When frozen, dip the mould into cold water, remove the cover, pass a clean cloth over the bottom to absorb any moisture, and turn out on to a cold dish on a paper.
  8. Serve for a dinner sweet or for dessert.
Original Text
Maraschino Mousse Mousse au Marasquin Put into a whipping pan ten raw yolks of eggs, three whites of eggs, a wineglass of maraschino liqueur, two ounces of castor sugar, and a dessertspoonful of vanilla essence; whip these over boiling water till the mixture is warm, then remove the pan from the fire and continue the whipping until the mixture is cold and thick; add to it half a pint of slightly-sweetened, stiffly-whipped cream, and put it into a mousse mould that has been in the charged ice-cave for about a quarter of an hour; put the cover on the mould, place it on the bottom of the cave, and freeze the mousse for about four and a half hours, giving the mould an occasional turn round, so that the mousse becomes evenly frozen. When frozen, dip the mould into cold water, remove the cover, pass a clean cloth over the bottom to absorb any moisture, and turn out on to a cold dish on a paper. Serve for a dinner sweet or for dessert.
Notes
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