Gelatin is an emulsifying agent like eggs, cornstarch, or corn syrup – keeping large crystals from forming during the freezing process. To make icy fruit treats, mix one of these agents with chopped or mashed fruit, and shaved ice and keep in the freezer for no more than 3 hours.
French Vanilla Mousseline Sauce
May 29, 2020 No Comments
This sauce makes an excellent foundation for a mousseline sauce.
Any sauce may be made mousseline sauce by adding the whites of an egg, beaten stiff, to the sauce while hot.
For a could mousseline sauce add to any cold sauce one-quarter cup whipped cream.
