4901 Iced Fruit Mousse Mixture

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is a cold syrup at 35° on the saccharometer to which is added an equal amount of a purée of the appropriate fruit and twice that amount of fairly firm Crème Chantilly.