|1||lemon -- juiced|
1 pt strawberries -- hulled
½ c water
6 TB sugar
¾ c heavy cream -- whipped
: *For Decoration
1½ c heavy cream -- stiffly : whipped
Lightly oil a 1-quart ring mold, charlotte mold, or bowl. Puree the strawberries in a food processor or blender. They should yield at least 1 cup of puree. Set aside. Place the lemon juice, water, and gelatin in a very small, heatproof pan, 1-cup metal measure, or microwave dish and let stand 5 minutes, or until spongy. Mix the eggs, egg yolk, and sugar ina heatproof bowl. Beat them with an electric mixer or whisk over nearly boiling water until the mixture is thick and light in color and the whisk leaves a light trail.
Remove from the heat and continue to beat until the mixture is cool.
Dissolve the gelatin over low heat or in the microwave, making sure all the granules are dissolved. Stir the liquid gelatin into the egg yolk mixture. Add the puree. Place the entire mixture over a pan of ice water and stir with a rubber spatula until the mixture is at the point of setting. Fold in the softly whipped cream. Pour the mousse into the prepared mold. Cover and chill until set, 3 to 4 hours or overnight. Lightly oil a serving plate. Tilt the mousse in its mold and pull it gently away from the sides to catch an air bubble. Place the oiled plate over the mold, then invert. Give a quick shake and remove the mold. Put the stiffly whipped cream into a pastry bag or plastic bag fitted with a star tip and decorate with rosettes of whipped cream. Place a whole berry on top of each. May be made up to 1 day in advance. Make 4 or 6.
Recipe By : Nathalie Dupree Cooks (1996) TVFN From: Path <phannema@...> Date: Sat, 12 Oct 1996 20:19:43 ~0700 (
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