Strawberry Mousse
Ingredients
- 1 quart thin cream
- 1 box strawberries
- 1 cup sugar
- ¼ box gelatine (scant) or
- 1¼ tablespoons granulated gelatine
- 2 tablespoons cold water
- 3 tablespoons hot water
Steps
- 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.
More recipes with cream, strawberries or gelatin
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.