• several bowls
• saucepan
• wooden spoon
• spoon
• fork
• electric mixer

• 3 eggs*
• 1 Q strawberries
• 4 T honey
• 2 T Kirsch or other fruity brandy
• ¼ t salt
• 3 T cornstarch
• 1 c heavy cream

Clean and de-stem the strawberries. Pick out three nice ones for garnish and set aside. Place the rest in the saucepan over low heat with honey, Kirsch, and salt. Cover and cook 10-15 minutes.

Place cornstarch in small bowl, add a few spoonfuls of the hot strawberry liquid, and stir until smooth. Mix this back into the strawberries.

Add a spoonful of strawberries to the egg yolks and beat with a fork. Then add this back into the strawberries and beat for 2 minutes with wooden spoon. Set aside to cool.

Beat egg whites at high speed until they form stiff peaks.

Fold egg whites into strawberries, cover, and chill for at least an hour.

Whip the cream and fold into mousse, cover, and chill for at least 2 hours.

Slice the reserved strawberries, garnish, and serve.

Also see my recipes for chocolate mousse and lemon mousse.

Adapted from Molly Katzen's The Enchanted Broccoli Forest.

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