Yield: 6 Servings
|1 quart||Strawberries; washed and hulled|
|2 \N||Eggs; separated|
|1¼ cup||Whipping cream|
|¼ cup||Strawberry liqueur|
Reserve 6 strawberries for garnish. Press rest through sieve to get 1-¼ cups pulp. Set aside. Soften gelatin in ½ cup cold water. Pour into a small pan and warm over low heat to dissolve. Set aside. In a small bowl, beat egg yolks & ⅓ of sugar w/ electric beaters until smooth. Combine strawberry pulp & dissolved gelatin w/ beaten yolks. Set aside. In a separate bowl, beat egg whites w/ electric beaters until soft peaks form.
Slowly add remaining sugar, a few tbs. at a time, beating until stiff peaks form. In a well-chilled bowl, whip cream until firm. Set aside. Add liqueur to strawberry mixture. W/ a spatula, fold in whipped cream just until blended. Then lightly fold in egg whites. Pour the mousse into six dessert dishes, chill at least 1 hr. Garnish each dish w/ a fresh strawberry before serving.
LE CAFE ROYALE
WINE: COTEAUX DU LAYON, 1978
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .