EXERCISE NUMBER XVIII MOUSSE
Reading edition
Prepare and freeze mousse after the following formulas as assigned.
No. 1.—For five gallons
20 pounds aged sweet cream, at least 40% fat
5 pounds sugar
6 ounces of gelatin
juice of three lemons
3 quarts strained strawberry juice
Dissolve the sugar in the fruit juice, then stir in the gelatin dissolved in a very little water. Chill this mixture but not enough to form a jelly. Whip the cold cream till stiff and then fold in the gelatin-sugar-fruit mixture.
Pack into molds or cans and harden in a salt and ice mixture one to two. Other flavors may be substituted.
No. 2.—For five gallons
20 pounds of aged sweet cream, 35% fat
4 pounds of sugar
5 ounces of gelatin
2½ ounces of vanilla
Dissolve the gelatin and stir into the cream. Whip till stiff, then fold in the sugar and vanilla and pack in cans, hardening in salt and ice mixed one to two.
Report results on opposite page.
EXERCISE XVIII REPORT