*  Exported from  MasterCook  *
 
                               RHUBARB MOUSSE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
 
   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 ]
  
 
 
                    - - - - - - - - - - - - - - - - - -