Novelty Desserts—Many times you will want to serve something just a little different; maybe a special dinner dessert, afternoon or evening refreshments, or that “dessert bridge” you have been planning for some time. On these pages are a number of suggestions to help you in planning for these occasions.
Apricot Mousse
ten or twelve servings
1 large can apricots or 2¹⁄₄ cups apricot pulp
2 egg whites
1¹⁄₂ cups cream, whipped
¹⁄₂ cup sugar
Drain the contents of can of apricots and force through a sieve. There should be 2¹⁄₄ cups of apricot pulp. Place in freezing tray and allow to remain for 45 minutes. Remove from the tray and turn into a bowl containing the unbeaten egg whites. Beat until light and fluffy. Whip cream, gradually adding sugar. Fold the cream into the beaten apricots and eggs. Return to the tray and freeze without stirring.
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.