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 ]
