Recipe - Lemon Mousse Squares Wdate Walnut Crust

CRUST
Three fourths cup Flour
One half cup Walnuts, chopped
One half cup Pitted dates, chopped
One fourth cup Dark brown sugar, firmly
packed
One fourth cup Unsalted butter, cut into
small piece
1 teaspoon Vanilla

MOUSSE
5 Eggs, separated, room
temperature
10 tablespoon Fresh lemon juice
2/3 cup Sugar
2 teaspoon Lemon peel, grated
2 teaspoon Unflavored gelatin, softened
in:
1 One half tablespoon Water
1 cup Whipping cream, chilled

TOPPING
Three fourths cup Chilled whipping cream,
beaten to firm peaks
16 Fresh strawberries, cut in
half
Fresh mint leaves

For crust: Preheat oven to 375. Generously butter 8" square baking pan.
Combine all ingredients in a food processor. Using the on/off switch, blend
until crumbly. Press into the bottom and up sides of prepared pan. Bake
until edges are light brown, 8 to 10 minutes; cool.

For mousse: Stir yolks, lemon juice, 1/3 cup sugar and lemon peel in top of
double boiler, mixing until sugar dissolves. Stir over simmering water
until mixture thickens and leaves path on back of spoon when finger is
drawn across, about 4 minutes. Remove pan from double boiler. Add gelatin
and stir until dissolved. Let stand until cool but not set.

Beat egg whites in a large bowl until soft peaks form. Gradually beat in
1/3 cup sugar. Fold One fourth into lemon mixture to lighten; gently fold in
remaining whites. Whip 1 cup cream in another bowl until soft peaks form.
Gently fold into lemon mixture. Spread mousse in crustlined pan. Cover and
refrigerate at least 5 hours. (Can be prepared up to this point 1 day
ahead.)

Just before serving, cut dessert into 16 squares. Transfer to a platter.
Spoon whipped cream into a pastry bag fitten with small star tip. Pipe
cream around the top edges of each square. Garnish center of each with
strawberries and a mint leaf.
Posted to FOODWINE Digest 14 Dec 96

Recipe by: Laura Hunter

From: Laura Hunter LHunter722@AOL.COM

Date: Sat, 14 Dec 1996 12:54:58 0500