Fruit Mousse Recipe

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Instructions
  1. Whip 1 pint of cream very stiff, turn it into a sieve to drain, so that it will be perfectly dry.
  2. Mix with it 1 cup of any fruit pulp, the juice drained off, and the pulp mixed with enough powdered sugar to make it of the same consistency as the whipped cream; add a little vanilla, pour into an ice-cream mould, lay a thin paper over the cream before putting on the cover, and pack in ice for three hours.

 




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