TODAY’S RECIPE
i MOCHA MOUSSE Ingredients: 2 tablespoons coffee essence, 1 teaspoon cocoa, 1 cup milk, 2 dessertspoons powdered gelatine, \ cup sugar, 3 eggs, blanched almonds, whipped cream. Method: Mix sugar, egg yolks and milk and stir pver boiling i water until mixture coats spoon | smoothly, then remove from i water. Moisten gelatine in £ cup water and dissolve over boiling water. Mix cocoa and coffee with £ cup boiling water, add dissolved gelatine and when cool combine with custard. Whisk egg whites to stiff froth, fold into custard, pour mixture into wet mould, and leave to set. Unmould on to serving dish and decorate with whipped cream and blanched almonds.
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https://paperspast.natlib.govt.nz/newspapers/WT19410226.2.8.6
Bibliographic details
Waikato Times, Volume 128, Issue 21356, 26 February 1941, Page 3
Word Count
109TODAY’S RECIPE Waikato Times, Volume 128, Issue 21356, 26 February 1941, Page 3
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