Mousse aux fraises
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Strawberries; washed and hulled |
| 1 | tablespoon | Gelatin |
| 2 | Eggs; separated | |
| ⅔ | cup | Sugar |
| 1¼ | cup | Whipping cream |
| ¼ | cup | Strawberry liqueur |
Directions
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
MINNEAPOLIS, BLOOMINGTON
WINE: COTEAUX DU LAYON, 1978
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .