"This simple mousse is excellent with all kinds of berries, tho blackberries and blueberries tell the best color story. Raspberries and strawberries may also be used."
1 quart fresh* blueberries
1 cup Sugar in the Raw*
5 eggs, separated
Juice of 2 large lemons
1 cup whipped cream
2 t. grated lemon rind
Wash blueberries and remove their stems. Pour them into a glass serving bowl and sprinkle with 1/4 cup sugar. In the top of a stainless steel or enamel double boiler beat the egg yolks with the rest of the sugar until the mixture becomes a light lemon color. Add the lemon juice and cook the mixture over simmering water, whisking constantly until it heavily coats a spoon. Do not let it come to a boil. Immediately remove from the heat and cool. Beat the egg whites until they are stiff but not dry and fold them gently into the lemon mixture. Fold in the whipped cream and lemon rind. Incorporate them well and make sure the mousse is very smooth. Chill and just before serving cover the berries with the mousse. "Do not garnish the mousse with additional berries. Your guests will have the surprise of discovering the fruit during serving."
"Laughter lightens your load and lifts your heart into heavenly places."
Happy Friday, Friends!!!!
Love,
Machete Milletti
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