Ingredients
18 vanilla wafers
20 california dried figs - stewed and, cut up
1 cup evaporated milk or- light cream
1 cup water
1/2 cup sugar
1/2 tsp instant coffee
1 tsp cinnamon
1 tsp vanilla
1 cup minced toasted walnut meats
2 cup heavy cream, whipped
1 qt chocolate ice cream
1 whole figs for garnishing
Directions
Crumble vanilla wafers and cut the figs into saucepan. Add evaporated
milk or cream, sugar, and instant coffee. Place over medium heat and
stir constantly until cookies and figs are blended with the liquid.
Chill until cold. Add cinnamon and vanilla. Meanwhile, mince walnut
meats and place in moderate oven (350 F.) for about 10 minutes or
until crisp. Whip cream, reserving one-fourth for garnishing. Place
ice cream in mixing bowl, stir until somewhat softened. Quickly add
fig cookie mixture, nuts and whipped cream. Combine thoroughly,
working fast. Before ice cream melts turn it into a mold and place in
freezing compartment of refrigerator. Freeze fast until firm. To
serve, dip quickly into just-warm water, turn out on chilled serving
plate, garnish with whipped cream that has been sweetened and
flavored with vanilla. Surround with whole figs. Serves 10 to 12.
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Servings: 10 servings
Pretty Party Mousse Recipe brought to you by Recipe Ideas
Categories: Dessert; Party
The History of Recipes
Food historians have proved the existence of recipes way back into the far past, certainly as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early records were just very simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As our culinary historical trip moves to more modern times we have a couple of cookery books from the 14th Century ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the spicy food that is served today, but instead accounts of the types of meals cooked for the upper classes of that time. Over the next few centuries, the upper-class families of Europe competed to serve the best banquets, and consequentially cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. The introduction of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Pretty Party Mousse recipe.
