CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Fruits |
New England |
Desserts |
8 |
Servings |
INGREDIENTS
3/4 |
c |
Sugar |
1/4 |
c |
Water |
3 |
|
Egg whites, at room temperature |
1 |
pn |
Salt |
1/8 |
ts |
Cream of tartar |
1 |
c |
Heavy cream |
2 |
tb |
Raspberry liqueur (or other fruit flavor) |
2 |
c |
Cooked, drained, pureed rhubarb |
INSTRUCTIONS
Garnish: a handful of strawberries, blackberries, or raspberries
Cook the sugar and water until it forms a thick syrup (the temperature
should be 238 degrees). Beat the egg whites and when they foam, add the
salt and cream of tartar, and continue to beat until they start to form
soft peaks. Add in a slow steady stream the hot sugar syrup, beating
constantly, and continue to beat until the mixture has cooled and is thick.
Beat the cream in a separate bowl until almost stiff, then beat in the
liqueur. Fold the whipped cream into the egg white-sugar syrup mixture and
freeze for 2 hours. Remove the bowl from the freezer and stir in the pureed
rhubarb. If you are not serving immediately, hold the mousse in the
freezer. Serve in a glass bowl or in sherbet glasses, decorated with
berries. Serves 8.
[ The L. L. Bean Book of NEW New England Cookery ]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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