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Soufflés and Mousses
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- Apricot Mousse Basque
½ lb dried apricots (soaked overnight) Pared rind and juice of ½ lemon Granulated sugar (to taste) 3-4 egg whites Thin squares of chocolate, or - Apricot Soufflé
4 eggs (separated) 2 oz caster sugar ½ pint apricot purée (made from canned, or cooked fresh, or dried, apricots) ½ oz gelatine 5 tablespoons water if using fresh, or dried, apricots (or juice of _T.jpg "Blackberry Soufflé")
Blackberry Soufflé
Butter and caster sugar for preparing the dishes 500g/1 Ib 2 oz fresh ripe blackberries 1 teaspoon lemon juice 85 g/3 oz caster sugar 3 egg whites A pinch of salt 3 tablespoons caster sugar- Bramble Mousse
1 lb blackberries 1 oz caster sugar 3 eggs 3 oz caster sugar ½ oz gelatine Juice of ½ lemon 2 tablespoons water ¼ pint double cream To decorate 3-4 fl oz double cream Caster sugar _T.jpg "Chocolate Mousse")
Chocolate Mousse
225g (8 oz) plain chocolate 25g (1 oz) unsalted butter 3 eggs, separated 2 tablespoons whisky 1 egg- Chocolate Mousse Basque
6 oz plain block chocolate 2-3 tablespoons water or black coffee ½ oz butter 1 dessertspoon rum or 2-3 drops vanilla essence 3 eggs 1 small carton (2½ fl oz) double cream 4-6 mousse or - Cold Chocolate Soufflé
4 oz plain block chocolate (roughly chopped) Good ½ pint milk 3 eggs 2 oz caster sugar 5 tablespoons water, or black coffee ½ oz gelatine ¼ pint double cream To decorate ¼ pint double - Cold Lemon Soufflé
3 large, or 4 medium-size eggs (separated) 8 oz caster sugar Rind and juice of 2½ lemons ½ oz gelatine (soaked in 5 tablespoons cold water) ½ pint double cream Pistachio nuts, or browned - Cold Raspberry Soufflé
1 can (14½ oz) raspberries 1 oz granulated sugar Scant ½ oz gelatine (soaked in a little of the juice from the raspberries) 4 egg whites ¼ pint double cream Double cream (for decoration) - Gooseberry Soufflé
½ pint gooseberry purée (made with 1 lb green gooseberries, ¼ pint water, 4 rounded tablespoons granulated sugar, 4-5 heads of elderflowers) 4 eggs (separated) 2 oz caster sugar ¼ pint double - Maple Mousse
This dish will serve 8. 12 oz maple syrup Scant ½ oz gelatine (soaked in 3 tablespoons cold water) 6 egg yolks 1¾ pints double cream 1-2 oz flaked, or chopped, or toasted, almonds (for - Orange Mousse
3 eggs 2 egg yolks 4 oz caster sugar ½ oz gelatine Juice of ½ lemon (made up to 5 tablespoons with water) 1 can orange juice (frozen) ¼ pint double cream (lightly - Soufflé Chinois
¾ pint milk 3 egg yolks 2 oz caster sugar 2 tablespoons syrup (from the preserved ginger) ½ oz gelatine (soaked in 4 tablespoons cold water) ¼ pint double cream 3 egg whites 2 tablespoons - Soufflé Monte Cristo
3 eggs (separated) 2½ oz granulated sugar ½ vanilla pod (split) ¾ pint milk 2-3 drops of vanilla essence (optional) ½ oz gelatine 2½ fl oz water 7½ fl oz double cream (lightly - Tangerine Mousse
3 eggs 2 egg yolks 3 oz caster sugar Scant ¾ oz gelatine 2 tablespoons cold water Juice of 1 lemon (strained) ¼ pint double cream 6 fl oz tangerine juice Grated rind of 3
