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Strawberry Mousse 1 quart thin cream

1/4 box gelatine

(scant) or

1 box strawberries

11/4 tablespoons granulated gelatine

1 cup sugar

2 tablespoons cold water

3 tablespoons hot water Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a fine sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice-water and stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt and ice, and let stand four hours. Raspberries may be used in place of strawberries.

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