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Recipe Name: Mousse Aux Fraises Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Quart(s) Strawberries, washed and
hulled
1 Tablespoon(s) Gelatin
2 EGGS, SEPARATED
2/3 Cup(s) Sugar
1 1/4 Cup(s) Whipping cream
1/4 Cup(s) Strawberry liqueur
Directions:
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.


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