Fruit Mousses with Pineapple or Other Fruits

Strawberries, raspberries, apricots, peaches, pineapple, etc., to be used. A quart of cream must be whipped till very light; drain it on a sieve and then transfer it to a bowl; add a pound of pineapple puree and one pound of sugar, mixing both together with a little vanilla and a gill of kirsch; whip the preparation in a tin basin on ice for ten minutes to have the cream and pulp assimilate well together. Coat the inside of a high-dome mold with virgin strawberry cream (No. 3451), fill the center quite full with the preparation, and close the mold. Pack it in ice for one hour for each quart, unmold on a napkin and surround with small iced cakes. Strawberries, raspberries, apricots, peaches or other fruits may be substituted for the pineapple.