Title: Mousse Aux Fraises
Categories: Dessert
Yield: 6 Servings

1 qt Strawberries; washed and
-hulled
1 tb Gelatin
2 Eggs; separated
2/3 c Sugar
1 1/4 c Whipping cream
1/4 c Strawberry liqueur

Reserve 6 strawberries for garnish. Press rest through sieve to get 1-1/4
cups pulp. Set aside. Soften gelatin in 1/2 cup cold water. Pour into a
small pan and warm over low heat to dissolve. Set aside. In a small bowl,
beat egg yolks & 1/3 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 . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.