I thought those of you who were intersted in my mousse question re egg whites etc. may be interested to know that I have found the recipe my mum made for the Carnation mousse from another family member who remembered it from our Christmas's years ago and who used to make it with her mum. Egg white question has also been solved! Read on....
MeringueLeek and Gorgonzola Pudding 2lbs leeks Oil 2-3 cloves garlic black pepper 1-4 pint white wine 4 oz gorgonzola 12oz plain flour 2...
The Carnation mousse was: 1 pk. orange jelly 1 tin mandarin oranges 1 small tin Carnation evap. milk, cool in fridge before using.
Make jelly up to 1-2 pt. in normal way using 1-4 pt. hot water and 1-4 pt. juice from the mandarin oranges. Leave until thickened and just beginning to set. Whisk cold Carnation milk until doubled in volume then whisk in the jelly.
Now a few mandarin oranges can be chopped and folded in at this stage if you want.
Spoon into small dishes or 1 large bowl. Decorate with remaining whole orange.
It's a lovely light dessert at the end of a heavy meal or on the summer days that we are expecting!
The egg white mousse my mum and I remembered we found deep in her recipe drawer after sifting through the books she used - there was the recipe scribbled on one of the totally unrelated pages! I knew there was an egg white somewhere! Here it is.
1 Lime jelly 3-4 pt. water 1-4 pt. cream 1 egg white
Make up jelly in usual way, leave until thickened and just beginning to set. Whisk the egg white until softly stiff. Whisk the cream until thickend and soft. Take the jelly and whisk until foamy, whisk in the cream quickly and fold the egg white in well.
Tried them both and to make doubly sure, tried them both again! Joan
