European Stars And Stripes (Newspaper) - April 9, 1987, Darmstadt, Hesse                                Food 3ink your Teeth into foam food by Sharon hudgin5 special to Stripe Magazine say mousse to an animal Lover and hell immediately think of a Large animal with huge Antlers. Say mousse to a Hairdresser and Shell Spray while foam Inlo your hair to help in hold the style. Say mousse to a coot and you la be served a Foamy or creamy dish Savory or Sweet chilled Frozen or maybe even hot Jav Louis is the French word for foam and is Only homophonic ally related to the name of thai Large animal in the North Woods. When used As a culinary term it refers to dishes that Are Light and smooth usually made from pounded or pureed foods that Are folded together with beaten egg Whites and or whipped Cream and sometimes also stiffened Ullh Gelatin. Many mousses Are not cooked after mixing they Are chilled or Frozen and served cold. Other mousses Are baked and served hot. We tend to think of mousses As desserts. Who has t heard of chocolate mousse the classic French concoction that chocoholics dream about in addition to dessert mousses Many Flavoured wild pureed fruits Sweet wines or liqueurs you la also find Savory mousses containing fish poultry game vegetables cheese or even fore Gas served As Hon Ifa Eime main courses or Buffet dishes. The term mousse also refers to Gelatin or aspic dishes that Are whisked with or without Cream before they Are completely set to produce a spongy texture when chilled following Are recipes for three of my favorite mousses Altof which Are quite easy to make. In fact the Only trick to producing Good mousse is folding the beaten egg Whites and or whipped Cream into the Flavouring mixture without causing the whipped ingredients to deflate. A Good mousse should be Light and creamy no heavy and soggy. Lemon Almond mousse Flavoured with fresh Lemon juice and garnished with whipped Cream is the perfect ending to a Spring or summer meal. I be served it to people who Don t normally like desserts and they be devoured the whole thing then asked for the recipe. Frozen Cranberry Pecan mousse is a show stopper. Pink in color and chock full of Cranberry and Pecan pieces this mousse is an excellent dessert to serve during the fall and Winter months especially at thanksgiving and Christina when fresh cranberries Are in season. But if you have the Freezer space you can Purchase fresh cranberries and freeze them whole unwashed and in their original plastic bags for up to one year. Then you la be Able to Surprise your guess a la Frozen Cranberry Pecan mousse on Valentine s Day easter or even the fourth of july. Chocolate Chestnut mousse Rich in chocolate liquors and whipped Cream is much denser in texture than the previous mousses. I like to make it on those dark Days when the Snow is deep the wind is howling around the Corners of the House met a Friendly fire is crackling in the fireplace. So clip this column keep it in your recipe files and you la have a festive mousse for every season. Lemon Almond mousse Peel of 1 Lemon finely grated i cup fresh Lemon juice 1 envelope / ounce Una voted Gelatin a cup warm water 3 Large eggs at room temperature 3/4 cup sugar v Teaspoon Almond extract 1 cup whipping Cream Garnish i cup whipping Cream % cup confectioners sugar 2 Tablespoons Almond liqueur a cup shaved almonds or Peel of it Lemon yellow part Only thinly sliced finely grate the Lemon Peel yellow part Only. Squeeze out w cup of Lemon juice. Mix the Piel and juice together in a Small bowl and set aside. In another Small bowl mix the Una voted Gelatin with the warm water and whisk with a Fork until the get Olin is completely dissolved. Set aside in a warm place such As a Gas oven with the Pilot Light on. Separate the eggs. Combine the Coffi Yolks and i 4  pril9,19s7