Cranberry muscovite

[shewhomust]

I used to have a recipe for cranberry mousse, which I could have sworn was called Cranberry Muscovite: I'd copied it from someone else's book onto a scrap of paper, made it once, decided it was worth keeping and put it in a safe place.

And now, of course, I can't find it: it isn't in the scrapbook where I thought I'd left it, and it isn't in the box of stray recipe cards and leaflets. Even Google can't find a recipe for Cranberry Muscovite - this is what Google offered me instead.

Comments

Cranberry moscovite

[durham-rambler.livejournal.com]

Had you spelt it thus, you would have turned up this recipe, which I repeat below so you will not have to take that link and endure their annoying adverts (a buzzing mosquito, I kid you not):

Cranberry Moscovite recipe

ingredients

8 oz (225 g) cranberries
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
3 egg yolks
2 tbsp (30 g) 1 oz caster sugar (superfine granulated)
400 ml (3/4 pint) milk
15 ml (3 level tsp) gelatine
2 tbsp (30 ml) lemon juice
4 tbsp (60 ml) fresh double cream (heavy cream)
angelica and 'frosted' cranberries to decorate (see below)

method

1. Put the cranberries in a small heavy-based pan with 90 ml (6 tbsp) water; boil then simmer gently until the fruit 'pops'. Remove from the heat and add the sugar, stir until dissolved; cool.
2. Beat the egg yolks and caster sugar together in a bowl. Heat the milk gently then pour on to the egg mixture. Return to the saucepan and cook until the custard thickens but do not boil. Leave to cool. Puree the custard and fruit in a blender and sieve out the skin or pips.
3. Soak the gelatine in the strained lemon juice and 30 ml (2 tbsp) of water in a small basin. Dissolve by standing it in a pan of gently simmering water.
4. Stir the gelatine into the cold puree. Whip the fresh cream until softly stiff and fold into the fruit custard. Pour into glass dishes, refrigerate, then decorate before serving.

Note: To 'frost' cranberries, dip in lightly beaten egg white, roll in sugar and leave to harden on non-stick paper.

serving amount
serves 4

Re: Cranberry moscovite

[shewhomust.livejournal.com]

I think "my" recipe had sour cream, and I don't think it had milk; but thank you, that looks worth trying...

[desperance.livejournal.com]

Does it really say "a beautiful toenail", or is my browser having laughs at me? And if it does, what can it mean...?

[shewhomust.livejournal.com]

It really does. And I don't know what it means (it's a geologist thing).

Beautiful toenails

[samarcand.livejournal.com]

It is of course, referring to the one that fell of my left big toe yesterday.

Actually, maybe not. It was far from beautiful...

Re: Beautiful toenails

[shewhomust.livejournal.com]

TMI, darling.