FRAPPÉ
A frappé is nothing more nor less than a water ice partly frozen. For
instance, Café Frappé is a partly frozen coffee. The mixture looks like
wet snow. A Champagne Frappé is champagne packed in salt and ice and the
bottles agitated until the champagne is partly frozen.
PARFAIT
A parfait is a dessert made from frozen whipped cream, sweetened and
flavored. An old fashioned parfait was not frozen in an ice cream freezer;
the mixture was packed at once into a mold, the mold packed in salt and ice
to freeze for two or three hours. To be perfect, the mixture must be frozen
on the outside to the depth of one and a half to two inches, with a soft
centre. The quick parfait given under frozen desserts is now in general
use.
MOUSSE
A mousse is a parfait frozen to the centre. These mixtures are not smooth
like ice cream, but are frozen in crystals and to be exactly correct,
should look like moss when cut.
BURNT ALMOND MOUSSE
1/4 pound of Jordan almonds
2 ounces of almond paste
2/3 cupful of powdered sugar
1 pint of thick cream
1 teaspoonful of almond extract
Whip the cream to a very stiff froth. Blanch, toast and grind the almonds,
putting them through an ordinary meat grinder; rub them with the almond
paste, adding the extract and about two tablespoonfuls of water or sherry.
Sprinkle the sugar over the whipped cream, and then fold in the nut
mixture. Pack at once into a mold, put on the lid, fasten the seam with a
strip of muslin dipped in paraffin or melted suet, and pack in coarse salt
and ice to freeze for two or three hours.
Serve plain or dusted with chopped almonds.
This will serve six persons.
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