4711 Mousse Monte-Carlo

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Whip 5 dl (18 fl oz or U.S. cups) very fresh cream until it is firm and frothy. Lightly mix in 80 g (3 oz) caster sugar, 20 g (¾ oz) vanilla sugar and 50 g (2 oz) dry meringues broken into small pieces.

Place in the top part of a double silver timbale, the bottom part filled with crushed ice and allow to chill for 1 hour.