Recipe - Rhubarb Mousse

Three fourths cup Sugar
One fourth cup Water
3 Egg whites, at room
temperature
1 pn Salt
1/8 teaspoon Cream of tartar
1 cup Heavy cream
2 tablespoon Raspberry liqueur (or other
fruit flavor)
2 cup 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 whitesugar 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 ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini