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An ice cream laboratory guide

Chapter 27: EXERCISE NUMBER XVIII MOUSSE
By W. W. Fisk
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About This Book

A laboratory manual guides students through the scientific manufacture of frozen desserts, combining equipment descriptions, sanitation practices, and stepwise laboratory exercises. It explains methods for standardizing mixes and testing fat and solids, the use of stabilizers, and principles of freezing, hardening, and measuring swell (overrun). Practical recipes and procedures cover plain, fruit, nut, custard, parfait, and molded products, ices and sherbets, and related preparations; supplemental exercises address microbial counts, gelatin testing, varying ingredients and processing treatments, judging criteria, and visits to commercial plants for applied observation.

EXERCISE NUMBER XVIII
MOUSSE

Prepare and freeze mousse after the following formulas as assigned.

  • No. 1.—For five gallons
  • 20 pounds aged sweet cream, at least 40% fat
  •  5 pounds sugar
  •  6 ounces of gelatin
  •  juice of three lemons
  •  3 quarts strained strawberry juice

Dissolve the sugar in the fruit juice, then stir in the gelatin dissolved in a very little water. Chill this mixture but not enough to form a jelly. Whip the cold cream till stiff and then fold in the gelatin-sugar-fruit mixture.

Pack into molds or cans and harden in a salt and ice mixture one to two. Other flavors may be substituted.

  • No. 2.—For five gallons
  • 20 pounds of aged sweet cream, 35% fat
  •  4 pounds of sugar
  •  5 ounces of gelatin
  •  2½ ounces of vanilla

Dissolve the gelatin and stir into the cream. Whip till stiff, then fold in the sugar and vanilla and pack in cans, hardening in salt and ice mixed one to two.

Report results on opposite page.

EXERCISE XVIII REPORT

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