98. Nature of Mousses, Parfaits, and Biscuits. Mousses, parfaits, and
biscuits differ from other frozen desserts in that they are frozen in
molds rather than in a freezer. Mousses and parfaits are similar in
nature, and still there is a slight distinction between them. Mousses
nearly always contain gelatine and are frequently made without eggs,
while parfaits are composed largely of sirup, eggs, and cream. Biscuits
are usually made of a mixture similar to mousses and parfaits, but are
molded in individual molds.
Since the desserts are frozen without being turned, they must be of a
heavy, smooth texture, so that they will not be granular when they are
frozen, as would be the case if a fine mixture were packed in a mold and
frozen without turning. In many of them, whipped cream and beaten eggs
are folded in to give lightness. In the ordinary manner of freezing,
this lightness would be lost, but it is retained in this method because
the mixture is undisturbed during the freezing process. Considerable
time is required to freeze these heavy mixtures; in fact, if a mousse
contains too large a proportion of gelatine, there is difficulty in
freezing it at all.
99. MOLDING: MOUSSES, PARFAITS, AND BISCUITS.--The molding of mousses,
parfaits, and biscuits, while different from the freezing of other
frozen desserts, is not a difficult matter. They are usually put in a
mold of some kind and the mold is then covered with a mixture of ice and
salt. After the mixture is prepared, crack the ice as previously
explained, and mix it with salt in the proportion of 2 to 1. As a rule,
a very large dish pan or other utensil that will hold a sufficient
quantity of ice to cover the mold well is used for freezing the packed
mold. Set the mold in the pan of ice and salt until it is thoroughly
cooled, and then fill it with the mixture to be frozen. Often, to
improve the appearance, the mold is first lined with a frappé or an ice
and then filled with the heavier mixture. Such an arrangement provides
an opportunity for a color scheme and at the same time facilitates the
removal of the dessert from the mold.
With the mold filled in the desired way, wrap several layers of oiled
paper in a band around the edge and press the cover down tightly to
prevent the entrance of any salt water. Then pack the closed mold in the
pan of ice and salt, being careful to have it completely covered. It
may be necessary to pour off the water and repack with ice and salt once
during the freezing. Care should be taken not to freeze the mixture too
long, for, at best, it is hard to remove these desserts from the mold
and this difficulty is increased if they are frozen too hard.
100. CARAMEL MOUSSE.--A melon mold makes a very attractive dessert when
used for the molding of caramel mousse. After being turned out of the
mold on a platter and garnished with peaches, this dessert will appear
as in Fig. 19. In addition to being attractive, caramel mousse is so
delicious that it appeals to practically every one.
[Illustration: FIG. 19]
CARAMEL MOUSSE
(Sufficient to Serve Six)
3/4 c. sugar
1/2 c. water
1 c. evaporated milk
2 tsp. gelatine
1/4 c. water
1 egg white
2 tsp. vanilla
1/4 tsp. salt
Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel.
Place the can of evaporated milk into a pan of warm water, allow it to
come to a boil over the flame, and then cool the can in the
refrigerator. Soften the gelatine with the 1/4 cupful of water and then
dissolve in the caramel while it is boiling hot. Pour the cold milk into
a bowl, add the egg white, and beat together vigorously. When the
gelatine and caramel have become cool and have started to set, gradually
add the mixture to the milk and egg white, beating constantly. If it is
desired to hasten the thickening process, set the bowl in which the
mixture is being made into a pan of ice. Add the rest of the sugar, the
vanilla, and the salt, and continue beating until the whole begins to
thicken. Place in a mold and freeze in a pan of ice and salt. When
frozen, turn from the mold onto a platter and garnish with canned
peaches in the manner shown. Over each serving, pour some of the peach
juice, which has been boiled down into a thick sirup.
101. CHOCOLATE MOUSSE.--If persons to be served are fond of chocolate
desserts, chocolate mousse should be prepared. This may be packed in a
mold of any desired kind.
CHOCOLATE MOUSSE
(Sufficient to Serve Six)
2 sq. unsweetened chocolate
1-1/4 c. sugar
1 c. water
2 tsp. granulated gelatine
3 c. thin cream
1 tsp. vanilla
1 c. whipping cream
Melt the chocolate in a double boiler. Add the sugar and half of the
water. Cook over the flame until the mixture is thick and smooth. Soften
the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of
water to the boiling point, and dissolve the gelatine in it. Add this to
the cooked chocolate and sugar, heat the thin cream in a double boiler,
and mix the two. Add the vanilla, strain, and cool in a pan of ice
water. When the mixture begins to thicken, whip the heavy cream and fold
it in. Mold, pack in ice and salt, and freeze.
102. BANANA-AND-APRICOT MOUSSE.--Mousses are sometimes made of fruits,
but when this is done, the proper combination should be secured. Bananas
and apricots combine very well. An excellent dessert will therefore
result if the directions given in the accompanying recipe are
carefully followed.
BANANA-AND-APRICOT MOUSSE
(Sufficient to Serve Six)
1 c. banana purée
1 c. apricot purée
Juice of 1 lemon
1 c. water
1 c. sugar
2 tsp. gelatine
1 pt. heavy cream
Force ripe bananas through a sieve to make the banana purée. Soak and
stew dried apricots and force these through a sieve to make apricot
purée. Mix the two and add the lemon juice. Add 1/2 cupful of the water
to the sugar and cook until a thick sirup is formed. Add this to the
fruit purée. Soften the gelatine in 1/4 cupful of cold water, heat the
remaining 1/4 cupful to the boiling point, and dissolve the gelatine.
Add the gelatine to the fruit mixture and place in a pan of ice water to
cool. Whip the cream until it is stiff and fold this into the fruit
mixture when it begins to thicken. Mold, pack in ice, and freeze.
103. MAPLE PARFAIT.--Maple sirup may be combined with eggs and whipped
cream to make maple parfait. As may be judged from the ingredients used,
this is a very rich dessert; therefore, it should not be used in a meal
in which the other dishes are hearty. Maple parfait makes an excellent
dish to serve with cake that is not very rich as refreshments for
a party.
MAPLE PARFAIT
(Sufficient to Serve Six)
4 eggs
1 c. maple sirup
1 pt. heavy cream
Beat the eggs. Cook the maple sirup for a few minutes only and pour this
slowly over them. Stir constantly to prevent the curding of the eggs.
Place in a double boiler and cook until the mixture thickens. Cool in a
pan of ice water. Whip the cream until it is stiff and fold this into
the mixture. Mold, pack in ice and salt, and freeze.
104. CAFÉ PARFAIT.--Coffee used to flavor parfait makes a dessert that
appeals to many. When hot coffee is not included in the meal on a warm
day, this beverage need not be omitted altogether, for it may be used to
flavor the dessert.
CAFÉ PARFAIT
(Sufficient to Serve Six)
1/4 c. ground coffee
1 c. milk
1 c. sugar
3 c. thin cream
3 eggs
1 c. heavy cream
Scald the coffee and milk together for about 20 minutes, strain, and add
the sugar and thin cream. Stir until the sugar dissolves. Beat the eggs
and add them to the warm mixture. Cook together until the eggs have
thickened and then cool. Whip the heavy cream, fold this into the
custard, and freeze. Serve with sweetened whipped cream.
105. STRAWBERRY ANGEL PARFAIT.--As the name implies, strawberry angel
parfait is a very dainty dessert. Nothing more delightful can be made
during the season when fresh strawberries can be obtained. It is
suitable for serving at the conclusion of a meal, but it is especially
satisfactory for a party or other social affair.
STRAWBERRY ANGEL PARFAIT
(Sufficient to Serve Six)
1 c. sugar
1 c. boiling water
Whites of 2 eggs
1 pt. whipping cream
1 c. crushed strawberries
2 tsp. vanilla
Boil the sugar and water until the sirup threads. Beat the egg whites
and pour the hot sirup over them, beating rapidly. Cool. Whip the cream
and fold it in, add the crushed strawberries and vanilla, and freeze
in a mold.
106. CANTON PARFAIT.--Preserved Canton ginger is used for the flavoring
of Canton parfait. The sirup that comes with the ginger is also used in
the preparation of this dessert. Canton parfait is somewhat of a
departure from the ordinary dessert, but is favored by many persons.
CANTON PARFAIT
(Sufficient to Serve Six)
1 c. sugar
1/2 c. water
4 eggs
2 c. thin cream
1/2 c. preserved Canton ginger
1/4 c. sirup from ginger
1 tsp. vanilla
2 Tb. lemon juice
1 c. whipping cream
Cook the sugar and water together until they form a thin sirup. Beat the
eggs, pour the hot sirup over them, and add the thin cream. Cook in a
double boiler until the eggs have thickened. Cool, add the ginger
chopped into small pieces, the ginger sirup, vanilla, and lemon juice.
Fold into this the heavy cream whipped until it is stiff. Freeze in
a mold.
107. BISCUIT TORTONI.--Something entirely different in the nature of a
frozen dessert can be had by preparing biscuit tortoni. This is frozen
in a mold as are parfaits and mousses, but instead of the entire mold
being served, it is packed in paper cases, and one of these served to
each person. Macaroons are used to flavor this dessert, and a layer of
the crumbs is sprinkled over the top of each serving.
BISCUIT TORTONI
(Sufficient to Serve Six)
1 c. sugar
1/2 c. boiling water
3 eggs
1 pt. thin cream
1 c. heavy cream
1 c. macaroon crumbs
1 tsp. vanilla
Cook the sugar and water until it threads. Beat the eggs and add the
sirup to the beaten eggs. Then add the thin cream, return to the fire,
and cook until the mixture thickens. Set aside to cool. Beat the heavy
cream until it is stiff, and fold this into the custard. Make macaroon
crumbs by drying macaroons and beating them until they are quite fine.
Add 1 cupful of these crumbs and the vanilla to the parfait mixture,
place in a mold and freeze. When frozen, remove from the mold, pack in
paper cases, cover with a layer of macaroon crumbs, and serve.