STRAWBERRY MOUSSE (DUPREE)

      Title: STRAWBERRY MOUSSE (DUPREE)
  Categories: Dessert, Fruit
       Yield: 4 Servings
  
  
         1 pt strawberries -- hulled
         1    lemon -- juiced
       1/2 c  water
         2    envelopes gelatin
         2    eggs
         1    egg yolk
         6 TB sugar
       3/4 c  heavy cream -- whipped
   :          *For Decoration
     1 1/2 c  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 ina 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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