Strawberry Mousse
ten servings
1 pint strawberries
1 cup granulated sugar
2 teaspoons lemon juice
2 cups whipping cream
2 egg whites
¹⁄₁₆ teaspoon salt
Wash and stem berries. Add sugar and crush. Heat until sugar is dissolved. Strain and chill. Add lemon juice to berry mixture. Fold in whipped cream and stiffly beaten egg whites to which salt has been added. Pour into freezing tray, molds or individual cups. Freeze without stirring. See [page 4] for use of Cold-Control. This dessert is very attractive when frozen in silver cups, and decorated with whipped cream or whole, fresh berries.