European Stars And Stripes (Newspaper) - April 9, 1987, Darmstadt, Hesse                                Cup of sugar in a medium size bowl and beat Wilh an electric mixer on High Speed for about 5 minutes or until the mixture is Pale and Fluffy. Stir in the Lemon juice mixed with Lemon Peel and the Almond extra cd. Set aside -.  ,. In another medium size bowl beat the egg whiles on Low Speed until they Are Foamy Hen increase mixer Speed to High and beat until the egg Whites arc Sloff nil not dry. Set aside v in a Large bowl Combine the whipping Cream and remaining a cup of sugar and beat until the Cream is very stiff. Set aside. Stir the dissolved Gelatin into the egg Yolk mixture then gently fold one fourth of he beaten egg Whites into the Yolk mixture to lighten it. Carefully fold in the remaining egg Whites until no lumps remain. Finally fold this mixture into the sweetened whipped Cream. Don t Over fold or the mousse will not be As Light at it thou be gently spoon the mixture 06 cup per serving into individual dessert bowls or stemmed wine glasses. Cover with plastic wrap and refrigerate until thoroughly chilled Al least 2 hour just before serving make the Garnish by beating together the whipping Cream confectioners sugar Almond liqueur until the mixture is stiff. Put a very heaping Tablespoon of the whipped Cream on lop of each portion of mousse aria decorate the Cream with a few shaved almonds or a twist or two of Lemon pent makes six Servings it cup each. Frozen Cranberry Pecan mousse 2 cups whole cranberries fresh or Frozen 1 cup sugar 1 Tablespoon Almond liqueur optional 1 Tablespoon Orange liqueur optional 1 Tablespoon Frozen Orange juice concentrate not diluted 2 Teaspoons Vanilla extract i Teaspoon Salt 4 egg whiles 1 cup whipping Cream 1 cup chopped pecans rinse the cranberries pick out the stems and Rotten berries and Lei the  Drain in a colander. Grind the cranberries in a meat grinder filled Wilh the coarse Blade. In a Large deep mixing bowl Combine the cranberries sugar optional liqueurs undiluted Orange juice concentrate Vanilla extract and Salt. Stir to mix Well met set aside at room temperature for 5 minutes add the unbeaten egg whiles to the Cranberry mixture. Using an electric mixer on Law Speed  the mixture until the ingredients Ore Frothy. Then hmm at High Speed until stiff peaks form this will Lake eight la 10 minutes Al least the peaks Are stiff enough when they St my up straight. In another Large bowl whip he Cream until stiff lips stand up straight but be careful not to overheat. Fold the chopped pecans into the Cranberry mixture then fold in Trie whipped Cream. Pour the mixture into a 2-quart souffle dish or plastic Freezer Container freeze the mixture until firm Twenty minutes before you plan to serve it Transfer the mousse from the Freezer to the refrigerator so the mousse can soften up a bit. Spoon into individual serving bowls and Garnish each serving Ullh Pecan halves if desired. Makes eight to 10 Servings. Chocolate Chestnut mousse 4 ounces 4 squares Semi Sweet chocolate a cup butter. 2 Teaspoons instant Coffee powder it cup sugar 1 16-ounce can 2 cups unsweetened Chestnut Puree it cup rum 2 Tablespoons Almond liqueur 2 Tablespoons Creme de Cacao 1 cup whipping Cream w cup grated almonds Garnish Vou can substitute one t6-Ouncc can sweetened Chestnut Puree and omit inc i cup sugar melt the chocolate Square ind butter together in the lop of a double boiler Over not in simmering water. Remove from heat. Dissolve instant Coffee in 1 Tablespoon boiling water. Add Coffee sugar and Chestnut Puree to the chocolate mixture and stir until Well blended add rum Almond liqueur and Cross de Cacao. Mix Well. In a Large bowl whip the Cream until stiff then carefully fold it into the chocolate Chestnut mixture. Fill a 1 /2-quart souffle dish Wilh the mousse cover and refrigerate for at least 12 hours preferably lout a. This mousse Lastes even better a Day or two after it has been made because the flavors have had Lime in develop. To serve spoon the mousse Inlo individual dessert bowls or stemmed wine glasses and Garnish eith portion with a sprinkling of  almonds. Makes eight very Rich Servings