Free Recipe Mousse Aux Fraises
Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Ingredients for Mousse Aux Fraises Recipe
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
Mousse Aux Fraises Preparation
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>.
Cooking Temperature:
Recipe Serves: 6
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