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Lemon Mousse Squares W/date Walnut Crust

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Desserts 16 Servings

INGREDIENTS

3/4 c Flour
1/2 c Walnuts, chopped
1/2 c Pitted dates, chopped
1/4 c Dark brown sugar, firmly
packed
1/4 c Unsalted butter, cut into
small piece
1 t Vanilla
5 Eggs, separated room
temperature
10 T Fresh lemon juice
2/3 c Sugar
2 t Lemon peel, grated
2 t Unflavored gelatin, softened
in:
1 1/2 T Water
1 c Whipping cream, chilled
3/4 c Chilled whipping cream
beaten to firm peaks
16 Fresh strawberries, cut in
half
Fresh mint leaves

INSTRUCTIONS

For crust: Preheat oven to 375. Generously butter 8" square baking
pan. Combine all ingredients in a food processor. Using the on/off
switch, blend until crumbly. Press into the bottom and up sides of
prepared pan. Bake until edges are light brown, 8 to 10 minutes; cool.
For mousse: Stir yolks, lemon juice, 1/3 cup sugar and lemon peel in
top of double boiler, mixing until sugar dissolves. Stir over
simmering water until mixture thickens and leaves path on back of
spoon when finger is drawn across, about 4 minutes. Remove pan from
double boiler. Add gelatin and stir until dissolved. Let stand until
cool but not set.  Beat egg whites in a large bowl until soft peaks
form. Gradually beat  in 1/3 cup sugar. Fold 1/4 into lemon mixture to
lighten; gently fold  in remaining whites. Whip 1 cup cream in another
bowl until soft  peaks form. Gently fold into lemon mixture. Spread
mousse in  crust-lined pan. Cover and refrigerate at least 5 hours.
(Can be  prepared up to this point 1 day ahead.)  Just before serving,
cut dessert into 16 squares. Transfer to a  platter. Spoon whipped
cream into a pastry bag fitten with small star  tip. Pipe cream around
the top edges of each square. Garnish center  of each with strawberries
and a mint leaf. Posted to FOODWINE Digest  14 Dec 96  Recipe by: Laura
Hunter  From:    Laura Hunter <LHunter722@AOL.COM>  Date:    Sat, 14
Dec 1996 12:54:58 -0500

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