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Dessert

Fruit Mousses

A chilled dessert made by whipping cream and mixing with fruit pulp and powdered sugar.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Fruit Mousses

Ingredients

Directions

Make the mousse

  1. Whip a pint of cream very stiff and drain as directed above.

  2. Mix a cupful of fruit pulp (juice drained off) with enough powdered sugar to match the consistency of the whipped cream.

  3. Add a little cochineal to strawberry or peach mousse for better color. Add a little vanilla to improve flavor.

Chill and set

  1. Mold and pack in ice and salt for three hours.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Cream
Whipped to stiffness, it traps air and gives the mousse its light, airy body.
Fruit pulp
Provides the fruit flavor and body, and its moisture is drained away so the mousse holds its shape.
Powdered sugar (in the method)
Sweetens the pulp and adjusts its consistency to match the whipped cream.

The step that matters

Matching the pulp to the whipped cream. Pulp that is too wet will deflate the whipped cream and make the mousse runny, so the juice must be drained and enough sugar added to bring the texture close to the cream.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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