Mousse aux fraises

Yield: 6 Servings

Measure Ingredient
1 quart Strawberries; washed and hulled
1 tablespoon Gelatin
2 \N Eggs; separated
⅔ cup Sugar
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

MINNEAPOLIS, BLOOMINGTON

WINE: COTEAUX DU LAYON, 1978

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes