Mousses are sometimes made of fruits, but when this is done, the proper combination should be secured. Bananas and apricots combine very well. An excellent dessert will therefore result if the directions given in the accompanying recipe are carefully followed.
(Sufficient to Serve Six)
- 1 c. banana purée
- 1 c. apricot purée
- Juice of 1 lemon
- 1 c. water
- 1 c. sugar
- 2 tsp. gelatine
- 1 pt. heavy cream
Force ripe bananas through a sieve to make the banana purée. Soak and stew dried apricots and force these through a sieve to make apricot purée. Mix the two and add the lemon juice. Add 1/2 cupful of the water to the sugar and cook until a thick sirup is formed. Add this to the fruit purée. Soften the gelatine in 1/4 cupful of cold water, heat the remaining 1/4 cupful to the boiling point, and dissolve the gelatine. Add the gelatine to the fruit mixture and place in a pan of ice water to cool. Whip the cream until it is stiff and fold this into the fruit mixture when it begins to thicken. Mold, pack in ice, and freeze.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)