Chapter XXI · Ices and Sherbets · No. 2916
2916—Preparation of Iced Mousse with Cream
Make an English cream from one lb. of powdered sugar, sixteen egg-yolks, and one pint of milk, and leave it to cool.
When it is quite cold, add to it one pint of raw cream, two-thirds oz. of powdered tragacanth gum, and the flavour which is to characterise the preparation.
If the mousse be a fruit one, add to it one pint of a purée of fresh fruit.
Whisk over ice, until the preparation gets very frothy; put it into moulds, lined with white paper; thoroughly close them, and keep them in a refrigerator for two or three hours, subject to their size.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2916, p. 810. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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