From Paulette Vickery's Recipe Collection

Marbled Strawberry Mousse

desserts

3 quart strawberries, stemed
3 pkg unflavored gelatin
3/4 cup sugar
1/8 teaspoon salt
3/4 cup water
2 tablespoon lemon juice
1 teaspoon vanilla
4 each egg whites, room temp.
1 pint whipping cream

Puray strawberries in blender. Pour 1 cup puray into small bowl, and set aside. Pour remaining puray into large bowl. In 1 quart sauce pan mix gelatin, sugar and salt. Add water. Cook over low heat until gelatin is dissolved. Stir 2 T gelatin mixture into puray in small bowl. Stir lemon juice, vanilla and remaining gelatin into puray in large bowl. Refrigerate mixtures stirring offten until mixtures mound when dropped from spoon. In small bowl beat egg whites until stiff peaks form. Whip cream until stiff peaks form. Fold egg whites and whipped cream into mixture in large bowl. Alternately spoon mixtures into 1 1/2 quart suflae dish with collar attached. Cover and refrigerate mousse until set, about 3 hours. Remove collar before serving.

Yield: 12 servings




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