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Page:Mrs Beeton's Book of Household Management.djvu/1190

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Sorbets, Mousses and Ice Puddings

2235.—CHAMPAGNE GRANITE. (Fr.Granite au Champagne.)

Ingredients.—1 quart of lemon water ice No. 2225, ½ a bottle of champagne, ½ a lb. of fresh fruit, such as strawberries, apricots, peaches, all cut into small dice, ½ a pint of crushed ice.

Method. Prepare and freeze the lemon water ice, and stir in the champagne, prepared fruit and crushed ice. Serve in glasses or cups.

Time.—About 1¼ hours. Average Cost, 5s. to 6s. 6d. Sufficient for 10 or 12 persons.

2236.—COFFEE ICED. (Fr.Café Frappé à la Vanille.)

Ingredients.—1 quart of strong, clear, hot coffee, ½ a pint of milk, ½ a pint of cream, 6 ozs. of castor sugar, 1 inch of vanilla pod.

Method.—Place the milk, sugar and vanilla in a stewpan, bring nearly to boiling point, then add the coffee, and let the mixture cool. Now strain, stir in the cream, freeze until it has the consistency of thick cream, and serve in this condition. Castor sugar should be handed with the coffee.

Time.—About 1 hour. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 7 or 8 persons.

2237.—COFFEE PARFAIT. (Fr.Parfait au Moka.)

Ingredients.—1 tablespoonful of coffee extract, 6 yolks of eggs, 1½ ozs. of castor sugar, 1½ gills of syrup No. 2231 or 2232, ¾ of a pint of cream.

Method.—Put the coffee extract, yolks of eggs, sugar and syrup into a stewpan, place it in a tin containing boiling water, and whisk the contents until they thicken. The mixture should be strongly flavoured with coffee, therefore add more essence if necessary, and let the mixture cool. Whip the cream stiffly, stir in lightly, pour the mixture into an ice mould, cover closely (see p. 988), and pack in ice for 2 or 3 hours.

Time.—About 2 hours. Average Cost, 1s. 9d. Sufficient for 7 or 8 persons.

Note.—With slight variations a large number of parfaits may be based on the above recipe. For Parfait au Thé, ½ a gill of very strong tea is substituted for the coffee extract; Parfait au Chocolat may be flavoured with 3 or 4 ozs. of grated chocolate dissolved in a little milk; Parfait aux Abricot or Parfait aux Pêches have pulped fruit added as a flavouring ingredient. Maraschino and Kirsch also enter largely into the composition of this particular class of sweets, the parfait, as a matter of course, taking its name from the liqueur.