MOUSSE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY MAPLE MOUSSE (12/26/93) (1:58) SERVES 8 - 10 6 EGG YOLKS 2/3 CUP MAPLE SYRUP, HEATED 1 PINT HEAVY CREAM 1 PINT BLUEBERRIES BEAT YOLKS IN BOWL OR TOP OF A DOUBLE BOILER UNTIL THICK. BEAT IN HOT SYRUP. PUT OVER SIMMERING WATER AND COOK, BEATING CONSTANTLY UNTIL SLIGHTLY THICKENED. COOL. BEAT CREAM UNTIL IT FORMS STIFF PEAKS AND FOLD INTO THE YOLK MIXTURE. FOLD IN HALF OF THE BERRIES. POUR INTO 1 1/2 QT. MOLD. FREEZE OVERNIGHT. BEFORE SERVING, GARNISH WITH REMAINDER OF BERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MOUSSE (08-31-93) (0:29) SERVINGS: 12 18 OZ SEMISWEET CHOCOLATE 2 C HEAVY CREAM; WELL CHILLED 6 EA EGG 2 T CONFECTIONER'S SUGAR 2 T CREME DE CACAO 1 T VANILLA EXTRACT 1. MELT THE CHOCOLATE OVER HOT WATER. LET IT COOL UNTIL ONLY WARM. 2. WHILE THE CHOCOLATE COOLS, WHIP THE CREAM UNTIL IT FORMS MEDIUM-STIFF PEAKS. DO NOT OVERBEAT OR THE MOUSSE WILL LOSE SOME OF ITS SMOOTH, LIGHT TEXTURE. 3. SEPARATE 4 OF THE EGGS AND SET THE WHITES ASIDE. COMBINE YOLKS WITH THE 2 REMAINING WHOLE EGGS IN THE BOWL OF AN ELECTRIC MIXER. BEAT UNTIL EGGS ARE THICK AND LEMON COLORED, AROUND 5 MINUTES. WHILE THE YOLKS ARE BEATING, PLACE THE 4 EGG WHITES IN A CLEAN COPPER OR STAINLESS STEEL BOWL AND WHISK, PREFERABLY BY HAND, UNTIL THE WHITES START TO STIFFEN. SPRINKLE ON THE CONFECTIONERS' SUGAR AND BEAT UNTIL YOU HAVE FIRM PEAKS. 4. WORKING QUICKLY, ADD THE COOLED MELTED CHOCOLATE AND A SCOOP OF THE WHIPPED CREAM TO THE EGG YOLKS. STIR UNTIL SMOOTH, THEN ADD THE REMAINING CREAM. WHEN IT IS FULLY INCORPORATED, ADD THE LIQUEUR AND VANILLA, THEN FOLD IN THE WHITES UNTIL JUST BLENDED. 5. THIS MOUSSE CAN BE POURED INTO SMALL INDIVIDUAL SERVING DISHES OR INTO 1 LARGER DESSERT DISH. CHILL AT LEAST 4 HOURS BEFORE SERVING. (CHILLING IT OVERNIGHT INTENSIFIES THE FLAVOR.) THE MOUSSE MAY BE FROZEN FOR UP TO 2 WEEKS. REMOVE FROM THE FREEZER AND LET IT SIT IN THE REFRIGERATOR OVERNIGHT BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MOUSSE 1 (01/13/94) (23:36) 2 - SQUARES SEMI-SWEET CHOCOLATE 1 - TBSP STRONG COFFEE 1 - TBSP LIQUEUR OF CHOICE OR ORANGE JUICE 1 - EGG WHITE 1/8 - TSP CREAM OF TARTAR MELT CHOCOLATE IN DOUBLE BOILER WITH COFFEE; REMOVE FROM HEAT. ADD LIQUEUR. BEAT EGG WHITE WITH CREAM OF TARTAR UNTIL STIFF BUT NOT DRY. FOLD GENTLY INTO CHOCOLATE MIXTURE. REFRIGERATE FOR AT LEAST TWO HOURS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MOUSSE 2 (01/14/94) (0:05) 8 - OZ HERSHEY'S SPECIAL DARK CHOCOLATE 2/3 - CUP COLD STRONG COFFEE 1 - TBSP UNFLAVORED GELATIN 2 - MEDIUM EGG WHITES, ROOM TEMPERATURE 2 - TBSP GRANULATED SUGAR 2 - TBSP CONFECTIONERS SUGAR LIGHTLY OIL A 9 1/2 X 5 1/2" LOAF PAN. LINE THE PAN WITH ALUMINUM FOIL AND LIGHTLY OIL THE FOIL; SET PAN ASIDE. TO PREPARE RASPBERRY MOUSSE: COMBINE IN A SMALL BOWL, THE UNFLAVORED GELATIN AND ORANGE JUICE. SET OVER HOT WATER AND HEAT UNTIL GELATIN DISSOLVES. CRUSH THE RASPBERRIES WITH THE BACK OF A SPOON, THEN STIR IN THE GELATIN. CHILL THE MIXTURE UNTIL IT STARTS TO SET. (IF USING FROZEN BERRIES, OMIT ORANGE JUICE AND DISSOLVE THE GELATIN IN DEFROSTED RASPBERRY JUICE. ) BEAT IN EGG WHITES AND SUGAR IN WARM BOWL UNTIL VERY THICK AND LIGHT COLORED; SET ASIDE. WHIP CREAM WITH CONFECTIONERS SUGAR UNTIL IT HOLDS SOFT PEAKS. WHEN BERRY MIXTURE HAS BEGUN TO SET FOLD IN BEATEN EGG YOLKS AND WHIPPED CREAM. SPOON HALF THE RASPBERRY MOUSSE INTO PREPARED PAN. PLACE PAN IN REFRIGERATOR UNTIL MOUSSE SETS. DO NOT REFRIGERATE REMAINING MOUSSE. PREPARE CHOCOLATE MOUSSE. IN A BOWL, COMBINE COFFEE AND GELATIN. SET OVER HOT WATER AND HEAT UNTIL GELATIN IS DISSOLVED. BREAK CHOCOLATE INTO SMALL PIECES AND ADD TO COFFEE MIXTURE. HEAT GENTLY, STIRRING, UNTIL CHOCOLATE MELTS. SET ASIDE. BEAT EGG WHITES WITH 2 TBSP SUGAR UNTIL THEY HOLD SOFT PEAKS. IN A SEPARATE BOWL, WHIP HEAVY CREAM WITH CONFECTIONERS SUGAR UNTIL IT HOLDS SOFT PEAKS. GENTLY FOLD EGG WHITES AND WHIPPED CREAM INTO CHOCOLATE MIXTURE. WHEN BERRY MOUSSE HAS SET, SPOON 2/3 OF CHOCOLATE MOUSSE OVER TOP. (YOU WON'T NEED THE REST. )ADD REMAINING RASPBERRY MOUSSE, FILLING PAN TO THE RIM. SPLIT LADYFINGERS AND POSITION THEM, FLAT SURFACES DOWN, ON TOP OF THE RASPBERRY MOUSSE. TRIM LADYFINGERS TO MAKE A NEAT RECTANGLE. CHILL UNTIL SET (ABOUT TWO HOURS) OR UNTIL READY FOR USE. TO SERVE, INVERT ONTO A SERVING PLATTER, PULL ON THE FOIL. GARNISH WITH MINT LEAVES AND RASPBERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MOUSSE 3 (01/14/94) (0:12) 18 OZ SEMISWEET CHOCOLATE 2 C HEAVY CREAM, WELL CHILLED 6 EA EGGS 2 T CONFECTIONER'S SUGAR 2 T CREME DE CACAO 1 T VANILLA EXTRACT 1. MELT THE CHOCOLATE OVER HOT WATER. LET IT COOL UNTIL ONLY WARM. 2. WHILE THE CHOCOLATE COOLS, WHIP THE CREAM UNTIL IT FORMS MEDIUM-STIFF PEAKS. DO NOT OVERBEAT OR THE MOUSSE WILL LOSE SOME OF ITS SMOOTH, LIGHT TEXTURE. 3. SEPARATE 4 OF THE EGGS AND SET THE WHITES ASIDE. COMBINE YOLKS WITH THE 2 REMAINING WHOLE EGGS IN THE BOWL OF AN ELECTRIC MIXER. BEAT UNTIL EGGS ARE THICK AND LEMON COLORED, AROUND 5 MINUTES. WHILE THE YOLKS ARE BEATING, PLACE THE 4 EGG WHITES IN A CLEAN COPPER OR STAINLESS STEEL BOWL AND WHISK, PREFERABLY BY HAND, UNTIL THE WHITES START TO STIFFEN. SPRINKLE ON THE CONFECTIONERS' SUGAR AND BEAT UNTIL YOU HAVE FIRM PEAKS. 4. WORKING QUICKLY, ADD THE COOLED MELTED CHOCOLATE AND A SCOOP OF THE WHIPPED CREAM TO THE EGG YOLKS. STIR UNTIL SMOOTH, THEN ADD THE REMAINING CREAM. WHEN IT IS FULLY INCORPORATED, ADD THE LIQUEUR AND VANILLA, THEN FOLD IN THE WHITES UNTIL JUST BLENDED. 5. THIS MOUSSE CAN BE POURED INTO SMALL INDIVIDUAL SERVING DISHES OR INTO 1 LARGER DESSERT DISH. CHILL AT LEAST 4 HOURS BEFORE SERVING. (CHILLING IT OVERNIGHT INTENSIFIES THE FLAVOR.) THE MOUSSE MAY BE FROZEN FOR UP TO 2 WEEKS. REMOVE FROM THE FREEZER AND LET IT SIT IN THE REFRIGERATOR OVERNIGHT BEFORE SERVING. VARIATION: MAKE A BROWNIE COOKIE CRUST FROM THE BROWNIE COOKIES RECIPE, THEN FILL IT WITH THE MOUSSE. CHILL FOR 4 HOURS, THEN PIPE WHIPPED CREAM ON TOP. SOURCE: THE JOY OF CHOCOLATE BY JUDITH OLNEY -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CITRUS MOUSSE (07/02/92) (1:31) 1 (3 OUNCE) PACKAGE VANILLA PUDDING AND PIE FILLING (NOT INSTANT) 1 /2 CUPS COLD MILK #1 EGG, SLIGHTLY BEATEN 2 TABLESPOONS GRATED LEMON RIND 1 CUP FROZEN WHIPPED TOPPING, THAWED IN MEDIUM SAUCE PAN WHISK TOGETHER PUDDING, MILK AND EGG. OVER MEDIUM HIGH HEAT BRING TO BOIL, STIRRING CONSTANTLY; BOIL FOR 1 MINUTE. REMOVE FROM HEAT; STIR IN RIND AND JUICE. TRANSFER TO A MEDIUM BOWL. PLACE PLASTIC WRAP DIRECTLY OVER SURFACE AND REFRIGERATE UNTIL COOL (ABOUT 1 HOUR). FOLD IN WHIPPED TOPPING. SPOON INTO SERVING BOWLS OR USE A PASTRY BAG TO FILL HOLLOWED OUT CITRUS SHELLS. CHILL THOROUGHLY BEFORE SERVING. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COSMOPOLITAN MOUSSE (01/13/94) (23:31) 1/2 - CUP MILK 1 - CUP VANILLA MILK CHIPS 1 - TSP VANILLA EXTRACT 2 - EGG WHITES 1 - TBSP SUGAR 1 - CUP CHILLED WHIPPING CREAM IN A SMALL MICROWAVE SAFE BOWL, PLACE MILK; MICROWAVE ON HIGH ONE MINUTE OR UNTIL HOT. ADD VANILLA MILK CHIPS; WHISK UNTIL SMOOTH. STIR IN VANILLA EXTRACT; COOL TO ROOM TEMPERATURE. IN A SMALL MIXING BOWL, BEAT EGG WHITES UNTIL FOAMY. ADD SUGAR. BEAT JUST UNTIL STIFF PEAKS FORM. GRADUALLY, FOLD IN VANILLA MIXTURE. BEAT WHIPPING CREAM UNTIL STIFF AND WELL BLENDED. SPOON INTO DESSERT DISHES. CHILL SEVERAL HOURS. GARNISH AS DESIRED. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY MOUSSE (01/07/94) (22:08) 1 1-LB. CAN JELLIED CRAN- 1 CUP HEAVY CREAM, BERRY SAUCE WHIPPED 2 TABLESP. GRANULATED SUGAR 1/2 TEASP. ALMOND EXTRACT TURN TEMPERATURE CONTROL OF REFRIGERATOR TO COLDEST SETTING. WITH FORK, BEAT TOGETHER CRANBERRY SAUCE AND SUGAR UNTIL WELL BLENDED. FOLD IN CREAM AND EXTRACT. TURN INTO FREEZING TRAY; FREEZE UNTIL JUST FIRM, STIRRING ONCE. THEN RESET TEMPERATURE CONTROL. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE LEMON MOUSSE (10-17-92) (20:35) 1 1/2 CUPS MILK 1 PACKAGE LEMON FLAVORED INSTANT PUDDING FOR 4 SERVINGS 1/2 2.6 OUNCE PACKAGE WHIPPED TOPPING MIX 1 TEASPOON GRATED LEMON PEEL LEMON SLICES FOR GARNISH IN BOWL, BLEND ALL INGREDIENTS EXCEPT LEMON SLICES. INCREASE SPEED TO HIGH; BEAT 4 MINUTES. SPOON MIXTURE INTO 4 DESSERT GLASSES; CHILL. GARNISH WITH LEMON SLICES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE MOUSSE (01/13/94) (23:32) 1 - CUP PURE MAPLE SYRUP 4 - EGG YOLKS 1/8 - TSP SALT 2 - CUPS UNDILUTED EVAPORATED MILK BOIL MAPLE SYRUP 5 MINUTES. REMOVE FROM HEAT. IMMEDIATELY, POUR VERY SLOWLY OVER EGG YOLKS THAT HAVE BEEN BEATEN UNTIL THICK WITH THE SALT, BEATING BRISKLY AND CONSTANTLY. COOL. WHIP THE EVAPORATED MILK. WHEN COLD, FOLD IN WHIPPED MILK. FREEZE IN MOLD OR REFRIGERATOR TRAY FOR 3 1/2 HOURS. MAKES 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE PECAN MOUSSE (11-24-92) (0:20) MOUSSE: 1 ENVELOPE UNFLAVORED GELATIN 1/4 CUP COLD WATER 1 CUP MAPLE BLENDED SYRUP 1 8 OUNCE PACKAGE CREAM CHEESE, SOFTENED 1/4 CUP MILK DASH OF SALT 1 CUP HEAVY WHIPPED CREAM, WHIPPED TOPPING: 2 TABLESPOONS SUGAR 1/4 CUP CHOPPED PECANS, TOASTED FOR MOUSSE: SOFTEN GELATIN IN COLD WATER; STIR OVER LOW HEAT UNTIL DISSOLVED. GRADUALLY ADD SYRUP TO CREAM CHEESE, MIXING UNTIL WELL BLENDED. BLEND IN MILK, DISSOLVED GELATIN AND SALT. CHILL UNTIL SLIGHTLY THICKENED. FOLD IN WHIPPED CREAM; POUR INTO LIGHTLY OILED ONE QUART MOLD. CHILL UNTIL FIRM. FOR TOPPING: MELT SUGAR IN SKILLET OVER MEDIUM HIGH HEAT UNTIL CLEAR AND CARAMEL COLORED. STIR IN NUTS; SPOON ONTO GREASED COOKIE SHEET. IMMEDIATELY SEPARATE NUTS WITH TWO FORKS. COOL; BREAK INTO PIECES. UNMOLD MOUSSE; SPRINKLE WITH TOPPING TO SERVE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOUSSE IN A MINUTE (01/14/94) (0:07) 1 1/2 - CUPS COLD MILK 1 - PKG(4 SERVING SIZE) ANY FLAVOR INSTANT PUDDING 1 - CUP COOL WHIP TOPPING POUR COLD MILK INTO AN EMPTY 8 OR 12 OUNCE CONTAINER WITH A TIGHT FITTING LID. ADD CONTENTS OF PUDDING ; COVER. HOLD LID FIRMLY ON CONTAINER, SHAKE VIGOROUSLY FOR 45 SECONDS. ADD COOL WHIP TOPPING. SHAKE 15 SECONDS. BLEND, IF NECESSARY. SPOON INTO DESERT DISHES OR STORE IN CONTAINER. READY TO EAT IN 5 MINUTES. MAKES 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PISTACHIO MOUSSE (01/07/94) (22:08) 2 CUPS MILK 2 TEASP. VANILLA EXTRACT 3 EGG YOLKS 1/2 TEASP. ALMOND EXTRACT 1 CUP GRANULATED SUGAR 1/2 CUP CHOPPED PISTACHIO 1/4 TEASP. SALT NUTS 1 1/3 CUPS HEAVY CREAM GREEN FOOD COLOR TURN TEMPERATURE CONTROL OF REFRIGERATOR TO COLDEST SETTING, SCALD MILK. BEAT EGG YOLKS, ADD SUGAR AND SALT; STIR IN MILK SLOWLY. COOK OVER LOW HEAT UNTIL MIXTURE THICKENS--ABOUT 3 MIN. COOL; THEN ADD CREAM, EXTRACTS, AND NUTS. WITH GREEN FOOD COLOR, TINT DELICATE GREEN. TURN INTO FREEZING TRAY- FREEZE UNTIL JUST FIRM, STIRRING ONCE. THEN RESET TEMPERATURE CONTROL. MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN MOUSSE (01/13/94) (23:29) 2 - ORANGES 1 - ENVELOPE UNFLAVORED GELATIN 1/4 - CUP BOILING WATER 1/2 - CUP SUGAR 1 - TBSP FINELY CHOPPED CRYSTALLIZED GINGER 1/4 - TSP GROUND NUTMEG 1 - CUP PUMPKIN PUREE, CANNED OR FRESH 4 - EGG WHITES 1/8 - TSP CREAM OF TARTAR GRATE ENOUGH ORANGE PEEL TO EQUAL 2 TSP; RESERVE 1 TSP FOR THE MOUSSE AND 1 TSP FOR THE ORANGE CREAM (RECIPE FOLLOWS). SQUEEZE ORANGES TO MEASURE 1/2 CUP JUICE. PLACE JUICE IN MEDIUM BOWL; SPRINKLE GELATIN OVER JUICE. ALLOW TO SOFTEN FOR 5 MINUTES. POUR IN BOILING WATER AND STIR TO DISSOLVE THE GELATIN. STIR IN THE SUGAR, 1 TSP GRATED ORANGE PEEL, GINGER AND NUTMEG. STIR IN PUMPKIN PUREE. REFRIGERATE MIXTURE ABOUT 30 TO 45 MINUTES OR UNTIL IT STARTS TO GEL, STIRRING OCCASIONALLY. IN LARGE BOWL, BEAT EGG WHITES WITH CREAM OF TARTAR UNTIL STIFF PEAKS FORM. WHISK PUMPKIN MIXTURE VIGOROUSLY FOR 15 SECONDS STIR IN ABOUT 1/3 OF THE EGG WHITES AND COMBINE THOROUGHLY, THEN FOLD IN REMAINING EGG WHITES. POUR INTO DESSERT GLASSES. CHILL AT LEAST 1 HOUR UNTIL SET. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK CHOCOLATE MOUSSE (01/13/94) (23:35) SOURCE: DESSERT1.ZIP 1 - 6 OZ PKG SEMI-SWEET CHOCOLATE CHIPS 2 - EGGS 3 - TBSP VERY STRONG HOT COFFEE 2 - TBSP KAHLUA 3/4 - CUP SCALDED MILK GARNISH: SWEETENED WHIPPED CREAM IN CONTAINER OF FOOD PROCESSOR OR BLENDER, PLACE CHOCOLATE CHIPS, HOT COFFEE, KAHLUA AND SCALED MILK AND PROCESS UNTIL VERY SMOOTH. POUR INTO 6 RAMEKINS OR 8 POTS DE CREME DISHES OR 1 LARGE 1 1/2 QT DISH. CHILL 6 HOURS OR OVERNIGHT. SERVE CHILLED WITH SWEETENED WHIPPED CREAM. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY MOUSSE (01/13/94) (23:50) 1 1/2 - TBSP UNFLAVORED GELATIN 2/3 - CUP ORANGE JUICE, OPTIONAL 2 - PINTS. FRESH RASPBERRIES OR 2 10 OZ BAGS FROZEN UNSWEETENED RASPBERRIES 2 - MEDIUM EGG YOLKS, AT ROOM TEMPERATURE 1/3 - CUP GRANULATED SUGAR 1 - CUP HEAVY CREAM, CHILLED 2 - TBSP CONFECTIONERS SUGAR 12 - 3" LADYFINGERS, SPLIT MINT LEAVES AND RASPBERRIES FOR GARNISH -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY MOUSSE 1 (01/14/94) (0:08) 1 - CUP SUGAR 1 1/2 - CUPS WATER 2 1/2 - CUPS RASPBERRIES 2 - TBSP(2 ENVELOPES) GELATIN 3 - EGG WHITES, ROOM TEMPERATURE 1 - CUP HEAVY CREAM IN A SAUCEPAN, BOIL SUGAR AND 1 CUP WATER TO 350 DEGREES. RESERVE ABOUT 1/2 CUP RASPBERRIES FOR GARNISH; ADD REMAINDER TO SYRUP. COOK UNTIL SOFT. FORCE THROUGH A FINE SIEVE, DISCARDING SEEDS. IN A SMALL BOWL, SOFTEN THE GELATIN IN 1/2 CUP COLD WATER. STIR INTO THE HOT RASPBERRY PUREE UNTIL DISSOLVED. CHILL UNTIL ALMOST READY TO SET. BEAT THE EGG WHITES UNTIL STIFF, BUT NOT DRY. FOLD INTO THE PUREE. BEAT THE CREAM UNTIL STIFF AND FOLD HALF OF IT INTO THE MIXTURE. POUR INTO INDIVIDUAL DESSERT GLASSES OR A LARGE BOWL. CHILL UNTIL SET, ABOUT 2 HOURS. GARNISH WITH THE RASPBERRIES AND RESERVED CREAM. CAN BE PREPARED ONE DAY BEFORE SERVING. YIELDS 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICH CHOCOLATE MOUSSE (01/13/94) (23:40) 1/4 - LB SWEET CHOCOLATE 1 - CUP HEAVY CREAM 2 - OZ BITTER CHOCOLATE 1/4 - CUP SUGAR 3 - LARGE EGGS, SEPARATED 2 - TBSP WATER WHIPPED CREAM FOR GARNISH CUT THE CHOCOLATE INTO 1/2" PIECES AND PLACE IN A SMALL SAUCEPAN. SET THE PAN INTO A SKILLET CONTAINING WATER THAT IS HOT BUT NOT BOILING. LET MELT OVER LOW HEAT, STIRRING OCCASIONALLY. MEANWHILE, PUT THE EGG YOLKS IN HEAVY SAUCEPAN. ADD THE WATER. OVER VERY LOW HEAT, BEAT VIGOROUSLY WITH A WIRE WHISK. A HEAT-DIFFUSER CAN BE USEFUL HERE IN ENSURING THAT THE EGG YOLKS DO NOT COOK. BEAT THE YOLKS UNTIL THEY THICKEN; THE FINISHED CONSISTENCY SHOULD BE THAT OF A THIN CUSTARD, SUCH AS A SABAYON. REMOVE THE EGG YOLKS FROM THE HEAT AND ADD TO MELTED CHOCOLATE, STIRRING TO BLEND THOROUGHLY WITH A RUBBER SPATULA. LET COOL BRIEFLY. WHIP THE CREAM UNTIL STIFF, ADDING 2 TBSP OF THE SUGAR TOWARD THE END OF THE WHIPPING. FOLD THE CREAM INTO THE CHOCOLATE MIXTURE. USING AND ELECTRIC MIXER, BEAT THE EGG WHITES AT MEDIUM SPEED UNTIL SOFT PEAKS START TO FORM. BEAT IN THE REMAINING SUGAR, 1 TBSP AT A TIME, AND CONTINUE BEATING, AT HIGH SPEED, UNTIL STIFF. BE CAREFUL NOT TO OVERBEAT, WHICH WILL CAUSE THE WHITES TO BREAK DOWN. FOLD THE WHITES INTO CHOCOLATE MIXTURE QUICKLY AND THOROUGHLY, USING A RUBBER SPATULA AND TURNING THE BOWL ALL THE WHILE. SPOON THE MOUSSE INTO INDIVIDUAL SERVING GLASSES AND CHILL. JUST BEFORE SERVING, GARNISH WITH WHIPPED CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY MOUSSE (12/11/93) (22:05) SERVINGS: 8 1 QT STRAWBERRIES, WASHED, HULLED 3/4 C SUAGR 1/2 C WHITE WINE 1/2 C COLD WATER 1/2 C BOILING WATER 2 C HEAVY CREAM, WHIPPED 2 X ENVELOPES UNFLAVORED GELATIN RESERVE SEVERAL BERRIES FOR GARNISH. PRESS REMAINING BERRIES THROUGH A FINE SIEVE [I USED A BLENDER]. ADD SUGAR AND WINE; STIR WELL; CHILL. SOFTEN GELATIN IN COLD WATER. ADD BOILING WATER; STIR TO DISSOLVE; COOL. COMBINE GELATIN AND STRAWBERRY MIXTURE; BEAT UNTIL FLUFFY AND SLIGHTLY THICKENED. FOLD IN WHIPPED CREAM. POUR INTO NON-STICK 2 QT MOLD (OR VERY LIGHTLY OIL ONE.) CHILL AT LEAST 3 HOURS. YIELD 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY MOUSSE 1 (01/07/94) (22:08) 1 12-OZ. PKG. THAWED FROZEN 1/4 TEASP. SALT SLICED STRAWBERRIES 2 EGG WHITES 1 TEASP. FRESH, FROZEN, OR 1 1/2 CUPS HEAVY CREAM CANNED LEMON JUICE TURN TEMPERATURE CONTROL OF REFRIGERATOR TO COLDEST SETTING. PRESS STRAWBERRIES THROUGH STRAINER. ADD LEMON JUICE, SALT. BEAT EGG WHITES TILL THEY FORM SOFT PEAKS; FOLD INTO BERRIES. WHIP CREAM, FOLD INTO BERRY MIXTURE. POUR INTO FREEZING TRAY- FREEZE UNTIL JUST FIRM, STIRRING ONCE. THEN RESET TEMPERATURE CONTROL, MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY MOUSSE 2 (01/14/94) (0:08) 6 - WHOLE EGGS 4 - EGG YOLKS 1/2 - CUP HONEY GRATED RIND OF 1 ORANGE GRATED RIND OF 1 LEMON 2 1/2 - TBSP UNFLAVORED GELATIN 1/2 - CUP ORANGE JUICE 1 - TSP FRESH LEMON JUICE 3 - TBSP WATER 3/4 - CUP HEAVY CREAM, WHIPPED 1 1/2 - CUPS PUREED STRAWBERRIES DECORATION: 1 - CUP RED CURRANT JELLY 1 - TBSP ORANGE JUICE OR 1 TSP LEMON JUICE 30 OR MORE PERFECT RIPE STRAWBERRIES, CLEANED AND STEMMED MOUSSE: THIS DISH SHOULD BE PREPARED A DAY AHEAD IN ORDER TO SET. COMBINE FIRST 3 INGREDIENTS IN MIXER AND BEAT UNTIL LIGHT AND STIFF. REMOVE BOWL FROM MIXER; FOLD IN RINDS. IN SMALL SAUCEPAN, COMBINE GELATIN JUICES AND WATER. STIR OVER LOW HEAT UNTIL GELATIN IS DISSOLVED. COOL GELATIN MIXTURE A LITTLE. THEN, USING RUBBER SPATULA, LIGHTLY AND EVENLY FOLD INTO EGG MIXTURE. FOLD IN WHIPPED CREAM. THEN FOLD IN CRUSHED STRAWBERRIES. POUR MOUSSE INTO SERVING BOWL AND REFRIGERATE TO SET. DECORATION: COMBINE FIRST 2 INGREDIENTS IN SMALL SAUCEPAN; STIR OVER LOW HEAT UNTIL JELLY DISSOLVES. RUB THROUGH WIRE STRAINER AND LET COOL TO ROOM TEMPERATURE. COVER TOP OF MOUSSE WITH WHOLE STRAWBERRIES, STEM END DOWN. GENTLY BRUSH BERRIES WITH DISSOLVED CURRANT JELLY TO GIVE THEM A NICE GLAZE. RETURN MOUSSE TO REFRIGERATOR UNTIL SERVING TIME. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY SWEETHEART MOUSSE (01/14/94) (0:06) 8 - OZ WHITE CHOCOLATE CHIPS OR FINELY CHOPPED WHITE CHOCOLATE 1/2 - CUP BUTTER OR MARGARINE, MELTED 3 - EGGS, ROOM TEMPERATURE 1/4 - CUP SUGAR 1 - 10 OZ PKG FROZEN SLICED STRAWBERRIES IN SYRUP, THAWED 1 - TBSP EACH: WATER AND CORNSTARCH 2 - TSP LEMON JUICE 1/4 - CUP CREME DE CACAO SEMI-SWEET CHOCOLATE CURLS MELT CHOCOLATE OVER HOT, NOT BOILING WATER. IN MIXER BOWL, BEAT CHOCOLATE AND BUTTER TO BLEND. BEAT IN EGG YOLKS, 1 AT A TIME. MIX WELL TO SEPARATE. CONTINUE TO BEAT 2 TO 5 MINUTES UNTIL THICK AND CREAMY. IN ANOTHER BOWL, BEAT EGG WHITES TO FORM SOFT PEAKS. GRADUALLY, ADD SUGAR, BEATING TO FORM STIFF BUT NOT DRY PEAKS. AT LOW SPEED, MIX 1/2 THE EGG WHITE MIXTURE INTO CHOCOLATE MIXTURE; GENTLY FOLD IN REMAINING EGG WHITE MIXTURE WITH RUBBER SPATULA. COVER; CHILL AT LEAST 6 HOURS OR OVERNIGHT. PREPARE SAUCE: DRAIN STRAWBERRIES OVER SMALL SAUCEPAN AND RESERVE BRING LIQUID JUST TO BOILING. IN SMALL BOWL, MIX WATER, CORNSTARCH AND LEMON JUICE. STIR INTO SAUCEPAN; COOK AND STIR OVER LOW HEAT UNTIL THICKENED, ABOUT 2 MINUTES. REMOVE FROM HEAT; STIR IN LIQUEUR AND RESERVED STRAWBERRIES; CHILL. TO SERVE, LAYER SAUCE AND MOUSSE IN DESSERT DISHES. GARNISH WITH CHOCOLATE CURLS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TIDAL WAVE COCOA ALMOND MOUSSE (03/05/94) (1:43) 1 ENVELOPE UNFLAVORED GELATIN 1/2 TEASPOON ALMOND EXTRACT 2/3 CUP SUGAR 1 ENVELOPE (1.3 OUNCES) WHIPPED 1/3 CUP COCOA TOPPING MIX 1 1/2 CUPS (12-OZ CAN) EVAPORATED 1/2 CUP COLD SKIM MILK SKIM MILK 1/2 TEASPOON VANILLA EXTRACT IN A MEDIUM SAUCEPAN, STIR TOGETHER GELATIN, SUGAR AND COCOA; ADD EVAPORATED MILK, STIRRING UNTIL BLENDED. LET STAND 1 MINUTE. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL GELATIN IS COMPLETELY DISSOLVED, ABOUT 5 MINUTES. REMOVE FROM HEAT; POUR MIXTURE INTO LARGE BOWL. STIR IN ALMOND EXTRACT. REFRIGERATE, STIRRING OCCASIONALLY, UNTIL MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM SPOON. IN SMALL MIXER BOWL, STIR TOGETHER TOPPING MIX, MILK AND VANILLA; WHIP ON HIGH SPEED OF ELECTRIC MIXER UNTIL TOPPING PEAKS, ABOUT 2 MINUTES. CONTINUE BEATING 2 MINUTES LONGER UNTIL TOPPING IS LIGHT AND FLUFFY. RESERVE 1/2 TOPPING FOR GARNISH (COVER AND REFRIGERATE UNTIL READY TO USE); FOLD REMAINING TOPPING INTO CHOCOLATE MIXTURE. LET STAND A FEW MINUTES; SPOON INTO DESSERT DISHES. REFRIGERATE UNTIL COLD. GARNISH WITH RESERVED TOPPING. SEVEN 1/2 CUP SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=