Caramel Sea Foam Cream Mousse from Catering for Two by Alice L James 1898
Friday, July 16, 2010
Sea-Foam cream is made of whipped cream and whipped gelatine, and it cannot be a success unless both will whip perfectly. The cream must be stiff, and the gelatine a solid froth before they are put together. Put one cupful of ice-cold cream and two teaspoonfuls of caramel into a cold bowl set in another of cracked ice and salt. Whip until stiff then add three tablespoonfuls of confectioners sugar, a few drops of extract of vanilla, and a few grains of salt. Soak four level teaspoonfuls of gelatine in twenty teaspoonfuls of cold water ten minutes. Then melt over the teakettle, and when a little cool, whip until it is a solid froth which will take about ten minutes. Add this to the cream, and whip all together thoroughly; turn into cold mould, and pack in ice and salt for three hours. When ready to serve, turn out on a cold dish, and serve with any seasonable fruit, such as berries, or oranges, cut in slices. Ripe peaches may be peeled and halved, the stone-cavities filled with cracked ice, and covered with sugar; half a fine peach is a portion. The fruit should be chilled. Care should be taken to have all utensils perfectly dry and clean as gelatine will not whip to a froth if salt, cream, white of egg, or any foreign substance touches it before frothing. Cream sold in half-pint glass jars is reliable for whipping.