Italian Mousse

This mousse will require three separate preparations: One of strawberry, one of vanilla and one of pistachios; mold it in a two-quart high-dome mold (Fig. 629). Incrust the mold in salted ice, cover and leave till perfectly cold. Make the three preparations as follows:

The Strawberry.—Mix one pint of strawberry pulp with a quarter of a pound of vanilla sugar (No. 3165); beat on ice for ten minutes, and lightly add one pint of well-whipped and thoroughly drained cream.

The Vanilla.—Half a pint of whipped cream and three ounces of pounded sugar; add a little vanilla pounded and passed through a silk sieve; mix it in lightly with the mousse.

The Pistachio.—Have half a pint of very light whipped cream, three ounces of sugar, half a gill of almond milk, a little orange flower water and a small quantity of spinach green; beat the whole lightly. Fill the bottom of the mold one-third of its height and very even with the strawberry cream; on this lay exactly in the center some macaroons soaked in maraschino; freeze this for twenty minutes, then put into it another layer of the vanilla, finishing the center with soaked macaroons; the mold should now be two-thirds filled. Freeze for twenty minutes and finish with the pistachio cream. Close the mold hermetically and pack in ice for one hour and a half-Unmold on a folded napkin.