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.
