Frozen Mousse I

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 lique