| 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”