A cold dessert with a sophisticated flavour, Vanilla Mousse may be served with Langues de Chats.
1 teaspoon vegetable oil
12 fl. oz. milk vanilla pod
1 oz. sugar
8 fl. oz. double cream
4 eggs, separated
½ oz. gelatine dissolved in
1 tablespoons hot water
With the teaspoon of oil, grease a 3-pint mould or souffle dish. Place the mould or dish, upside-down, on kitchen paper towels to drain.
In a medium-sized saucepan, scald the milk and vanilla pod over moderate heat. Remove the pan from the heat, cover and set aside for 20 minutes. Remove the vanilla pod from the milk, wipe it dry and reserve ii for future use.
Add the sugar to the milk, place the pan over low heat and cook, stirring constantly, until the sugar has dissolved. Do not boil the milk. Remove the pan from the heat.
In a medium-sized heatproof mixing bowl, beat the cream and egg yolks together with a wire whisk or rotary beater.
Place the bowl in a pan half-filled with hot water and set the pan over low heat. Cook the custard, whisking constantly, until it thickens slightly. Do not allow the custard to boil or the eggs will scramble.
Remove the pan from the heat. Lift the bowl out of the pan. Beat the milk and sugar mixture into the custard and set aside to cool to room temperature, stirring occasionally. Stir in the dissolved gelatine and whisk until the ingredients are thoroughly combined.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Using a metal spoon, fold the egg whites into the custard mixture. Pour the mixture into the prepared mould or dish and place it in the refrigerator to chill for at least 4 hours or until the mousse has completely set.
Remove the mousse from the refrigerator. Run a sharp knife around the edge of the mousse and quickly dip the bottom of the mould or dish in boiling water.
Invert a serving dish over the mould or dish and reverse the two, giving a sharp shake. The mousse should slide out easily. Serve at once.
These crisp and zoholesome Vanilla Rusks are ideal to give to babies when they are teething. Adults too will like them as they are delicious served zoith soup. These rusks will keep for up TO 2 zueeks.
1 oz. fresh yeast
4 oz. plus -i- teaspoon
13 fl. oz. lukewarm milk
2 teaspoons vegetable oil
1 ½ lb. flour
2 teaspoon salt
5 oz. butter, softened
1 teaspoon vanilla essence
½ teaspoon ground cinnamon
Crumble the yeast into a large mixing bowl and mash in the ½ teaspoon of sugar with a kitchen fork. Add 6 fluid ounces of the milk and cream the milk and yeast together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.
Using the oil, grease two baking sheets and set aside.
Add 6 ounces of the flour to the bowl and, using a wooden spoon, stir it into the yeast mixture and beat well. Set the bowl aside in a warm, draught-free place for 20 minutes or until the dough has almost doubled in bulk.
Add the remaining sugar and milk to the yeast mixture and stir well. Add the remaining flour, the salt, butter, vanilla essence and cinnamon to the yeast mixture and beat the mixture until the ingredients are thoroughly combined. Turn the dough on to a lightly floured surface and knead the dough until it is smooth and elastic. Divide the dough into 4 pieces and shape each piece into a long sausage shape, about H-inches in diameter.
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).
Arrange the dough pieces on the baking sheets and place them in a warm place for 30 minutes or until the dough has risen slightly.
Place the baking sheets in the oven and bake for 20 to 25 minutes or until the bread is golden brown. Remove the baking sheets from the oven. Transfer the bread to a wire rack to cool completely. ‘Meanwhile, preheat the oven to very cool 275 °F (Gas Mark 1, 140 C).
Using a sharp knife, cut the bread into 1-inch pieces. Place the bread slices on two baking sheets. Place the baking sheets in the oven and bake the bread slices for 2 hours or until they are dry and crisp. Remove the baking sheets from the oven. Transfer the rusks to a wire rack to cool completely.
Either store the rusks in an airtight tin or serve at once.