European Stars and Stripes (Newspaper) - July 20, 1990, Darmstadt, Hesse                                2 egg Whites is cup sugar is cup heavy Cream not ultrapasteurized3 cups picked Over fresh blueberries begin with the filling. Rinse out a deep 9-Inch cake pan with cold water and line it with plastic wrap keeping the lining As wrinkle free As possible. Set aside. Sprinkle the Gelatin Over the water and set aside. In a heavy non Corro Dible Saucepan beat the Yolks with the i cup sugar i cup Cream Lemon zest and Lemon juice added in that order. Cook stirring Over simmering water or very Low heat until thie custard thickly Coats a spoon. Stir in the Gelatin then As soon As that a dissolved remove the pan from the heat. Cool to tepid stirring occasionally. Add the 3 Tablespoons of triple Sec. Chill briefly just until it starts to gel. It should be very thick but not too thick to stir. Shortly before you think the custard is about to gel beat the egg Whites with the i cup sugar sprinkling the sugar in slowly As you go until you have a stiff peaked meringue. In a separate bowl beat i cup Cream until it forms firm peaks. Working quickly scrape the custard mixture onto the meringue and Start folding. When the two Are almost amalgamated add the whipped Cream and then the blueberries. Serves six to eight. At this Point you May simply add the mousse mixture to a precooked cooled pastry Shell or a Crumb crust of 9 inches and top with whipped Cream. Or if you Are Purist and want a More elegant result you May proceed with the recipe As a hazelnut Jacquoise As follows instead of filling a pre baked pie crust turn the folded mixture into a prepared cake pan and cover with plastic wrap. Chill at least 6 hours or As Long As a Day. \ hazelnut Jacquoise butter and flour for foil 4 egg Whites c 7 Tablespoons sugar % cup ground blanched hazelnuts lightly butter and flour a Large Sheet of aluminium foil then outline a pair of 9-Inch circles on it. Place Circle Side up of a baking Sheet and set aside. Heat oven to 225 degrees. Slowly beat the egg Whites until they form stiff but not shiny peaks sprinkling in the sugar As you go when the meringue is stiff and Glossy fold in the ground nuts. Divide the Batter Between the two circles and spread it to fill them a you should have a pair of layers about a Inch thick. Bake 1v4 hours or until the layers Are Golden Brown and completely dried out. They might be slightly soft when hot but should Crisp As they Cool. Let them Cool then carefully Peel off the foil. Store airtight away from moisture if you done to plan to use them right away. To assemble the dessert beat i cup Cream for the Topping until it forms firm peaks then fold in 2 Tablespoons of triple Sec or other Orange liqueur. Peel the plastic from the top of the filling and put 1 baked meringue layer on the filling. Reverse the whole works onto a serving Platter. Done to worry if the crust cracks a no one will Ever see. Peel the remaining plastic from the filling and top with the other meringue Fayer prettier Side out. Use the whipped Cream to mask the sides completely then decorate with the remainder put through a pastry tube or not depending on your strength for such things at this Point. Here Are two recipes for using blueberries in starring roles As a mousse and As a fruit cake. The Low Cal mousse formula is from 77te woman s Day Low calorie dessert Cookbook by Carol Cutler Houghton Mifflin 1980and the Pound cake is Terence Janericco a version from fabulous fruit desserts Yankee books 1986 $16.95 Blueberry mousse 1 cup Blurb Serfes fresh or unsweetened Frozen the wed a cup plus 1 Tablespoon water y4 cup Auger 1 Tablespoon Lemon juice 1 Tablespoon Kirsch i Tablespoon gelatin2 egg Whites room temperature Pinch of Cream of tartar put the blueberries in a pot and add v4 cup water the sugar and Lemon juice. Bring the water to a boil cover reduce the heat and simmer for 10 minutes. With a slotted spoon lift the berries out of the syrup and put them in a blender. Puree the fruit then scrape it into a Small pot. Pour the Kirsch and 1 Tablespoon of water into a Small bowl or cup Sprinkle on the Gelatin and let it soften. Put the cooking syrup on medium heat. In a Large bowl beat together the egg Whites and Cream of tartar until the Whites Are firm. At this Point turn up the heat under the Berry syrup and once a full rolling boil is reached pour the juice Over the beaten Whites and continue beating at High Speed for at least 3 minutes. Meanwhile put the Berry Puree on medium heat. Once it begins to Bubble remove from the fire and stir in the softened Gelatin to dissolve it completely immediately pour the Puree Over the beaten Whites and beat at medium Speed for another 2 or 3 minutes to Cool the mixture. Spoon the mousse into a 6-cup souffle dish or other serving bowl and refrigerate for at least 3 hours. The calorie rating is 57 per serving. Serves  Pound cake 1 Pound butter softened 2 cups sugar 8 Large eggs 4 cups flour 4 cups blueberries 4 Tablespoons minced Lemon Rind heat oven to 300 f. Lightly butter a 6-cup loaf pan or tube pan. In a Large bowl Cream the butter and sugar until Light and Fluffy. Beat in the eggs one at a time. Gently fold in All but 3 Tablespoons of the flour a cup at a time. Toss the blueberries with the Lemon Rind and the remaining flour. Fold into the Batter and pour into the pan. Bake for 1 hour and �0 minutes or until cake tests done. Coli completely and untold. Let stand overnight before serving. Can be prepared several Days ahead and can be Frozen. Makes 18 a Inch sinces. National  at the Maine wild Blueberry co. In Mechle Ine Pentore ensure that Only mature a unbroken wild blueberries pane beyond the conveyor Ben to their final destination. Berries at this facility will be canned or Frozen end than a hopped to baking companies where they Ere preferred Over cultivated blueberries Tor use in muffin Pancake end other baking Maxee. Friday july 20,1990 the stars and stripes a a a Page 17