Mastering the Art of French Cooking, Volume 2 (178 page)

Fold the cream into the sherbet, and it will need no further beating, only freezing. If you are serving in a decorative bowl or mold, turn the mixture into it now, cover, and freeze 3 to 4 hours at least before serving.

Bombe Glacée à l’Abricot

[Apricot Mousse Molded with Another Sherbet or an Ice Cream]

When you want to be more elaborate, you may pack the apricot sherbet into a bowl or mold lined with another sherbet or with ice cream, as follows.

For 2 quarts, serving 8 to 10 people

1 quart of pineapple sherbet, lemon sherbet, or vanilla ice cream (homemade or best quality store-bought)

A chilled 2 quart ice cream mold, or metal bowl or charlotte

Plastic wrap

The
apricot sherbet

Let the sherbet or ice cream soften just enough so that you can spread it around the inside of the mold or bowl. Cover with plastic wrap and set in freezer to harden. When the apricot sherbet has been frozen
and beaten several times, and is ready for its final freezing, pack it into the lined bowl. Cover again with plastic wrap and freeze several hours more.

To unmold, run a knife around inside rim of mold, hold for several seconds in a basin of cold water, and unmold onto a chilled serving dish. If not to be served immediately, cover with an inverted bowl and return to freezer.

Mousse aux Fraises ou aux Framboises, Glacée

[Fresh Strawberry or Raspberry Sherbet]

Your own fresh strawberry or raspberry sherbet is a delight, and just as easy to make as the preceding apricot sherbet.

For about 1 quart, serving 4 to 6 people

1 quart fresh strawberries or raspberries

A food mill with fine disk, set over a 2½- to 3-quart mixing bowl

2 egg whites in a small, clean beating bowl

An electric mixer or a large wire whip

½ cup sugar, preferably “instant” superfine

¼ cup lemon juice

Hull the strawberries, and wash rapidly; if using raspberries, pick them over and discard any spoiled ones. Purée berries into mixing bowl; you should have about 2 cups. Beat the egg whites until they form soft peaks, and set aside. Beat the sugar and lemon juice into the berry purée and continue beating for several minutes to dissolve sugar completely—until you can feel no granules on your tongue. Whip in the beaten egg whites. Cover and freeze, beating several times as directed in
Master Recipe, Step 2
.

Strawberry or Raspberry Ice Cream

For a softer and richer mixture, fold in a cup of heavy cream, beaten over ice, after the mousse has begun to set, as directed for the
apricot ice cream
.

Other fruits

You may substitute frozen raspberries or strawberries for fresh ones in the preceding recipe; thaw, drain, and purée four 10-ounce packages, add enough of the juices to make 2 cups, and you will need no additional sugar. Fresh, ripe, raw peaches are delicious either as a sherbet or with cream added, and you can decorate
each serving with sliced peaches macerated in sugar, lemon juice, and kirsch. Use the same proportions and method for other fruit purées.

COUPELLES, LANGUES DE CHATS

[Cookie Serving Cups for Ices, Fruits, and Dessert Creams]

Simple to make and charming as containers are crisp little cookie cups made from the French egg-white batter known as
langues de chats,
because it is usually baked in flat cat’s-tongue shapes. Here the batter is spread in thin disks on baking sheets; as soon as the edges have browned in a hot oven, they are removed one by one and pressed into a teacup, where they immediately crisp into shape.

For 8 cups 3½ inches in diameter

1)
The cookie batter—pâte à langues de chats

2 baking sheets approximately 14 by 18 inches, buttered and floured

A
vol-au-vent
cutter, pot lid, or saucer about 5½ inches in diameter

A rubber spatula

Tasteless salad oil

2 large tea cups or small bowls about 5 inches in diameter at the top, 2 at the bottom, and 2½ inches deep

Preheat oven to 425 degrees and set rack in middle level. Prepare baking sheets; then, with cutter and point of rubber spatula, mark 4 circles on each. Lightly oil cups or bowls, and set them at a convenient place near the oven.