Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups whipped cream
- one cup caramel powder
- a piece of oiled paper
- 6 egg yolks
- two layers
- one part of salt to two parts of ice
- two parts of ice
Directions
6 egg yolks. 2 cups whipped cream.
% cup maple syrup.
Beat yolks very light, add maple syrup, cook in double boiler until makes a thick coating on spoon. Pour into mold and whip light with wire egg whip; when cold, fold in cream and one cup caramel powder, and pack in salt and ice. Candied fruits may be added in same way as powder.
Mousse differs from parfait in being made of pure cream, sweetened and flavored, with sometimes a little gela-
tine added instead of syrup and the whites of eggs. An at- tractive way of serving mousse or parfait is to freeze it in layers with cake and fruit. In the bottom of the mold place a layer of sponge cake an inch thick. Over it spread the cream mixture, and on this a layer of fruit. Place another one of cake and so on for two layers of each, making six in all. Pack the mold and freeze.
Unlike the ice cream freezer, the bucket in which mousse or parfait is frozen must have a layer of ice and salt placed in the bottom. On this is set the empty mold and the ice and salt are packed half-way up its sides to chill. The mold is next filled with the mixture to be frozen, protected from the air and from any chance salt by a piece of oiled paper and tightly covered. The packing is then completed, and it is set away from two to four hours. The correct proportions of ice and salt to be used in packing mousse or parfait are one part of salt to two parts of ice.
In unmolding, remove from the packer and wipe away carefully all traces of the salt. Then immerse the mold in hot water for a few seconds and invert upon a platter.