Marsala Mousse - 1999
4 egg yolks
2 envelopes unflavoured gelatin
2/3 cup (150 mL) granulated sugar
1 1/3 cup (325 mL) milk
2/3 cup (150 mL) Marsala wine
2 Tbsp (25 mL) frozen orange juice concentrate
1 1/2 cup (375 mL) whipping cream
1/3 cup (75 mL) sifted icing sugar
3 cups (750 mL) fresh fruit chunks (orange and grapefruit sections, halved strawberries, grapes, etc).
Beat egg yolks until very thick and lemon coloured. In medium saucepan, combine gelatin, sugar and milk. Blend in egg yolks and cook over low heat, stirring constantly, until gelatin and sugar are dissolved. Remove from heat; add Marsala and orange juice concentrate. Chill until mixture mounds slightly when dropped from spoon. (stir mixture occasionally to make sure it doesn't set around sides or bottom.) Beat cream with icing sugar until stiff peaks form. Fold into Marsala mixture, blending only until traces of whipped cream disappear. Pour into 6 cup (1.5 L) mold. Refrigerate until firm, at least 4 hours. At serving time, unmold onto serving plate. Spoon fresh fruit around outside of mousse. Makes 8 servings.
Simple to make, spectacular to serve. This dessert can be made 1-2 days ahead.
Submitted by Elaine Bryenton, Brackley, P.E.I.