custard.
Whip the cream lightly,
amalgamate with the custard.
When this mixture is quite cold and
just barely beginning to set round
the edges fold in the stiffly whisked
whites. Turn into a small soufflé
dish (¾-pint size) or into small
cups or glasses.
Enough for 4.CHOCOLATE CREAM MOUSSE
To use up 4 egg whites break 2
oz of bitter chocolate into a
fireproof dish or bowl. Add 2
tablespoons black coffee, heat 3 or
4 minutes in low oven. Have the