M. au Marasquin

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
Mousse au Marasquin
Alternative Mousse au Marasquin
Instructions (9)
  1. Whip a pint of double cream till as stiff as possible.
  2. Stir into the whipped cream 1oz. of best leaf gelatine previously dissolved in a very little water, one and a half gills of maraschino, the juice of a small lemon, and 4oz. of caster sugar.
  3. When lightly mixed pour it all into a bombe mould previously brushed over with oil of sweet almonds.
  4. Set in ice in the usual way.
Alternative Method
  1. Boil a quart of milk.
  2. Mix into the boiled milk by degrees a grain of salt, 10oz. of caster sugar, and the yolks of eight eggs.
  3. Stir these all over the fire, and as soon as they begin to simmer (they must not boil or the eggs will curdle) add 3/4oz. of best leaf gelatine, and let it dissolve.
  4. When this is thoroughly amalgamated lift it from the fire, let it cool, and when cold add a full liqueur-glassful of maraschino.
  5. Finish off as before.
Original Text · last edited 4 days ago
M. au Marasquin.— Whip a pint of double cream till as stiff as possible, then stir into it 1oz. of best leaf gelatine previously dissolved in a very little water, one and a half gills of maraschino, the juice of a small lemon, and 4oz. of caster sugar. When lightly mixed pour it all into a bombe mould previously brushed over with oil of sweet almonds (this avoids the necessity of dipping the mould into tepid water, for which this cream is too deli- cate), and set in ice in the usual way. This Mosco- vite, which is a particularly delicate one, can be flavoured with any liqueur to taste, and garnished with crystallized rose leaves, violets, &c. Or: Boil a quart of milk, then mix into it by degrees a grain of salt, 10oz. of caster sugar, and the yolks of eight eggs; stir these all over the fire, and as soon as they begin to simmer (they must not boil or the eggs will curdle) add ¾oz. of best leaf gelatine, and let it dissolve; when this is thoroughly amalgamated lift it from the fire, let it cool, and when cold add a full liqueur-glassful of maraschino, and finish off as before. This also can be made with any kind of liqueurs.
Notes
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