Constance Mousse

Name: Constance Mousse (Mousse à la Constance)
Cuisine: France
Ingredients: raw yolks of eggs; paper; almond essence; cream; brandy; fresh raw ripe black currants; water; vanilla essence; marshall’s carmine; raw whites; sugar

Mousse à la Constance

Preparation info

Difficulty
Easy

Appears in

Fancy Ices

By Agnes B. Marshall

Published 1894

About

Method

Take one pint of fresh raw ripe black currants, pound them with three ounces of castor sugar</