*  Exported from  MasterCook II  *
 
                                 STRAWBERRY MOUSSE
 
 Recipe By     :NATHALIE DUPREE COOKS SHOW#ND7113
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  pint          strawberries, -- hulled
        1                lemon, -- juiced
      1/2  cup           water
        2  envelopes     gelatin
        2                eggs
        1                egg yolk
        6  tablespoons   sugar
      3/4  cup           heavy cream, -- whipped
                         For Decoration
    1 1/2  cup           heavy cream, -- stiffly whipped
                         4 to 6 strawberries
 
 
 Lightly oil a 1-quart ring mold, charlotte mold, or bowl. Puree the
 strawberries in a food processor or blender. They should yield at least 1
 cup of puree. Set aside. Place the lemon juice, water, and gelatin in a
 very small, heatproof pan, 1-cup metal measure, or microwave dish and let
 stand 5 minutes, or until spongy. Mix the eggs, egg yolk, and sugar in a
 heatproof bowl. Beat them with an electric mixer or whisk over nearly
 boiling water until the mixture is thick and light in color and the whisk
 leaves a light trail. Remove from the heat and continue to beat until the
 mixture is cool. Dissolve the gelatin over low heat or in the microwave,
 making sure all the granules are dissolved. Stir the liquid gelatin into
 the egg yolk mixture. Add the puree. Place the entire mixture over a pan of
 ice water and stir with a rubber spatula until the mixture is at the point
 of setting. Fold in the softly whipped cream. Pour the mousse into the
 prepared mold. Cover and chill until set, 3 to 4 hours or overnight.
 Lightly oil a serving plate. Tilt the mousse in its mold and pull it gently
 away from the sides to catch an air bubble. Place the oiled plate over the
 mold, then invert. Give a quick shake and remove the mold. Put the stiffly
 whipped cream into a pastry bag or plastic bag fitted with a star tip and
 decorate with rosettes of whipped cream. Place the strawberries on top. May
 be made up to 1 day in advance.
 
 Yield: 4 to 6 servings
 
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