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My mother makes this dessert for special occasions. She got it from Collier's magazine in the 1950s. It is a very pretty snow white with a sparkling red sauce, and very delicious. One detail that is missing from this recipe is that you must whip the cream before folding it with the semi-cool milk. This gives the mousse-y loft effect. Also, strain the sauce to remove the seeds. Add 1/2 c. of currant jelly to the sauce as it cooks. This gives additional body to the sauce.