Coffee Mousse Recipe

1/4 pound of Jordan almonds
2 ounces of almond paste
2/3 cupful of powdered sugar
1 pint of thick cream
1 teaspoonful of almond extract
Whip the cream to a very stiff froth. Blanch, toast and grind the almonds,
putting them through an ordinary meat grinder; rub them with the almond
paste, adding the extract and about two tablespoonfuls of water or sherry.
Sprinkle the sugar over the whipped cream, and then fold in the nut
mixture. Pack at once into a mold, put on the lid, fasten the seam with a
strip of muslin dipped in paraffin or melted suet, and pack in coarse salt
and ice to freeze for two or three hours.
Serve plain or dusted with chopped almonds.
This will serve six persons.