Page:The dainty sweet book, from the International cooking library (1903).djvu/46

WORLD FAMOUS CHEFS MOUSSE A LA VANDERBILT

Strawberries, raspberries, apricots, peaches, pineapple, etc., to be used. A quart of cream must be whipped till very light. Drain it on a sieve and then transfer it to a bowl. Add a pound of Pineapple puree and one pound of sugar, mixing both together with a little vanilla and a gill of Kirsch. Whip the preparation in a tin basin on ice for ten minutes to have the cream and pulp assimilate well together. Coat the inside of a high dome mold with virgin strawberry cream; fill the center quite full with the preparation and close the mold. Pack in ice for one hour for each quart. Serve in mold on a napkin, with small iced cakes.

VIRGIN STRAWBERRY CREAM

To be made with one pint of the pulp of strawberry, one pint of cream, one gill of syrup and a little vanilla bean, ten ounces sugar. Strain through a very fine sieve and freeze.

40