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332 Composition of the Mixture for Cold Mousses and Mousselines
- Difficulty
Easy
Published 1903
The proportions of the ingredients may be slightly adjusted according to the nature of the main ingredients being used and in the preparation of certain Mousses either jelly by itself or Velouté alone need be used.
Ingredients
1 litre 1¾ pt 4½ U.S. cups
Method
Add the cool jelly and Velouté (or just one of these ingredients if called for) to the basic purée and mix together on ice.
When cold and thicker in consistency, add and fold in the cream. Seasoning is very important in cold preparations and it should always be checked and adjusted with great care.
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