Chapter XXI · Ices and Sherbets · No. 2915
2915—Preparation for Iced Fruit Mousses
This is a cold syrup at 35°, to which is added an equal quantity of a purée of the fruit under treatment, and twice that amount of very stiff Chantilly cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2915, p. 810. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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