Frozen Mousse I

Meringue Base

Ingredients U.S. Metric
Italian meringue
Sugar 8 oz 250 g
Water 2 oz 60 mL
Egg whites 4 oz 125 g L
Flavoring (see Note)
Heavy cream 12 oz 375 mL

Method

Procedure

  1. For the Italian meringue: Dissolve the sugar in the water in a saucepan and boil the syrup until it reaches 250°F (120°C). Meanwhile, whip the egg whites until they form soft peaks. Whipping constantly, slowly pour the hot syrup into the egg whites. Continue to whip the meringue until it is completely cool (unless you are flavoring it with liqueur—see next step).
  2. Stir or fold in flavoring ingredients. If you are using melted chocolate or a thick fruit purée, stir a little of the meringue into the flavoring, then fold this into the rest of the meringue. If you are using a liqueur or spirit, add it while the meringue is still warm so most of the alcohol evaporates.
  3. Whip the cream until it forms soft peaks. Fold it into the meringue mixture. Freeze.

Note: Possible flavorings include fruit purées, liqueurs, and chocolate. Use up to 3 oz (90 mL) strong spirits (brandy or dark rum, for example) or 4 oz (125 mL) sweet liqueur. Use 4 oz (125 g) melted unsweetened chocolate or up to 8 oz (250 g) thick fruit purée. Specific flavors are suggested in the variations following the basic procedure.

Variations

The following are a few of many possible flavors for frozen mousse.

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