*  Exported from  MasterCook  *
                         Strawberry Mousse (dupree)
 Recipe By     : Nathalie Dupree Cooks (1996) TVFN
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Dessert                          Fruit
   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
    1      whole         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 a whole berry on top of each. May be made up to 1 day in advance.
 Make 4 or 6.
 [patH mcRecipe]
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