0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy French Dessert 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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 <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Even in a \”New Age\”, God’s truth is crystal clear”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?