MOOSEWOOD COOKBOOK – 4 to 6 servings
3 large eggs
1 quart of fresh strawberries
4 tablespoons honey
2 tablespoons of Kirsch(cherry liqueur, or a similar fruity liqueur)
¼ teaspoon of salt
3 tablespoons of cornstarch
½ pint heavy cream (cold)
NOTE : The liqueur can be left out. It does enhance the flavor though.
Separate the eggs, covering tightly, allow them to come to room temperature. Wash and hull the strawberries. Place in a souch pan with honey, the kirsch, and the salt. Cover and cook 10 or 15 minutes over low heat.
Strain out some of the hot liquid and add it to the cornstarch in a small bowl. Mix until smooth, and return this paste to the strawberry mixture. Mix thoroughly.
Beat a spoonful of the hot strawberries into the egg yolks, then return the yolks to the strawberries. Beat with a wooden spoon for about 2 minutes. Cool to room temperature. Beat the egg whites until stiff. Fold into the strawberry mixture. Chill for about 1/1/2 hours.
Whip the cream until it form stiff peaks and fold this into the chilled mousse. Refrigerate till set, about 2 hours or so. Garnish with whole strawberries and serve.