Strawberries and Mousse

[Strawberries and Mousse; mb©-05]

CARNIVAL OF RECIPIES #49
~~~STRAWBERRIES AND MOUSSE~~~
Elegant way to prepare fresh strawberries.

(Serves 8)
1 cup and 1 tablespoon (250g)
Heavy cream, whipped
2-1/4 lbs (1 kg) oranges
1/2 Lb (250g) Strawberries
1/2 Lb (250g) Raspberries

For the Syrup:
7/8 cup (29 cl) Water
1-1/3 cup (300 g) Granulated sugar
10 egg yolks
Grand Marnier, run, or fruit brandy, etc.

How-to:
Make the syrup first. Place the water and sugar
in a small saucepan and bring to a boil. Once the
sugar has dissolved continue to boil without stirring
for 3 minutes, then remove from heat.
Beat the egg yolks in a bowl, by hand, or with an electric
mixer, and slowly pour in the sugar syrup. Continue beating
for 10 to 15 minutes to make a thick, creamy mixture, then
add a little alcohol of your choice.
Beat the cream until very stiff; spoon the egg yolk mixture
over the cream and fold to combine. The resulting mousse
should be perfectly smooth. Place the mousse in the freezer
and leave for 12 hours.

Prepare the oranges by peeling with knife to form individual
wedges. Cut strawberries in half; raspberries keep whole.
Spoon sauce evenly on chilled plate before you begin spiraling
the fruit arrangement.
At last, place 2 tablespoons mousse in center of arrangement
Actually, I like to mold mousse in individual little ramekins,
turnout, and place mint on top. Either way is fine.

This is a wonderful and easy desert for small dinner parties of 8.

Tips: 1. Place desert plates in freezer for an hour to chill.
2. Serve immediately.