Serves 12 to 16.

1/4 cup of orange juice
2 Tbsp of lemon juice
2 envelopes of unflavored gelatin
3 pints of fresh strawberries (2 packages 12 oz. whole unsweetened strawberries)
1 1/3 cups granulated sugar
1/4 cup of Grand Marnier
6 egg whites
1 cup of heavy cream

• Make sure the egg whites are at room temperature.
• Combine orange and lemon juices in a small bowl.
• Sprinkle gelatin over and let rest for at least 5 minutes.
• Purée berries in food processor. There should be 3 cups. Set aside 2.
• Combine remaining 1 cup of purée with 2/3 cup of sugar in a saucepan.
• Cook over low heat, stirring often, until mixture just begins to simmer and sugar is dissolved.
• Remove from heat.
• Scrape softened gelatin into the hot berry mixture, and stir until dissolved.
• Stir in the remaining purée and the Grand Marnier.
• Pour into a large mixing bowl and refrigerate until mixture starts to set.
• In a small saucepan, put together 1/4 cup of water with the remaining 2/3 cup of sugar.
• Place the egg whites in large bowl of electric mixer, and begin beating at medium speed.
• At the same time start cooking the water and sugar and bring to a boil.
• When the egg whites are at the soft peak stage slowly drizzle the hot syrup down the side of the mixing bowl.
• Continue beating one or two minutes, until meringue has cooled.
• With mixer on low speed, pour in strawberry mixture and blend for a few seconds.
• Whip the cream to soft peaks and fold it into the mousse
• Turn into a decorative bowl and chill at least 5 to 6 hours.
• You can decorate top of mousse with some fresh strawberries or whipped cream.

You can also make a sauce to accompany the mousse with:

1 package of unsweetened strawberries
1/2 cup of sugar
2 Tbsp of lemon juice

Adapted from Julia Child. For 6 servings use a 2 quart bowl or 6 ramequins.

Stale lady fingers as needed (or dried in a 350°F oven for 30 min)
2 Tbsp of rum mixed with 2 Tbsp of regular coffee
4 egg yolks
1/3 cup of sugar
3 Tbsp of flour
2 cups of milk
1 Tbsp of vanilla extract
1 Tbsp of butter

4 egg whites and a pinch of salt
1 Tbsp sugar

3 Tbsp of pralin (1 cup of almonds toasted in oven for 5 min. stirred into a caramel made with 1 cup of sugar and 1/2 cup of water)

• Prepare the ramequins by putting in lady fingers soaked in the cognac and orange juice at the bottom of each dish.
• Beat the egg yolks and sugar in a mixing bowl until it forms the ribbon. Add the flour.
• In the meantime, boil the milk. When the egg yolks are ready, pour the boiling milk in slowly.
• Pour the mixture into a saucepan and cook slowly for 2 minutes. Add vanilla and butter.
• Beat the egg whites and salt until soft peak stage. Add the sugar and beat some more.
• Fold the egg whites and the pralin into the hot egg yolk mixture (crème patissière).
• Pour the crème plombières in the bowl or cups and chill for 2 or 3 hours.
• Before serving, sprinkle some pralin on top.

Adapted from Julia Child. For 6 servings use a 2 quart bowl or 6 ramequins.

Savoiardi italian crisp lady fingers or stale lady fingers as needed (or dried in a 350°F oven for 30 minutes)
3 Tbsp of cognac with 3 Tbsp of orange juice

Crème patissière

4 egg yolks
1/3 cup of sugar
3 Tbsp of flour
2 1/2 cups of milk
1 Tbsp of vanilla extract
1 Tbsp of butter

4 egg whites and a pinch of salt
1 Tbsp sugar

• Prepare the bowl or ramequins by putting in lady fingers soaked in the cognac and orange juice at the bottom of each dish or bowl.
• Beat the egg yolks and sugar in a mixing bowl until it forms the ribbon. Add the flour.
• In the meantime, boil the milk. When the egg yolks are ready, pour the boiling milk in slowly.
• Pour the mixture into a saucepan and cook slowly for 2 minutes. Add vanilla and butter.
• Beat the egg whites and salt until soft peak stage. Add the sugar and beat some more.
• Fold the egg whites into the warm egg yolk mixture (crème patissière).
• Add whatever seasonal fresh fruit you have selected (raspberries and strawberries are good choices.
• Pour the crème plombières in the bowl or cups and chill for 2 or 3 hours

Serves 8.

4 cups of milk
1/2 cup of sugar
1/2 cup of flour
3 eggs separated
3 Tbsp of butter

Caramel

3 Tbsp of sugar & 1 Tbsp of water
2 Tbsp of Grand Marnier
1/2 cup of cream, whipped (for decoration)
Sprinkle of pralin for decoration

• In a saucepan, bring the milk to a boil on medium heat.
• Meanwhile, mix the flour and sugar together.
• Break 3 egg yolks in another bowl and beat slightly. Reserve the egg whites.
• Pour half the boiling milk in the flour-sugar mixture and whisk vigorously to break any lumps. Mix the beaten egg yolks as well.
• Add the rest of the milk to the mixture. Return to cook over medium heat until the mixture thickens.
• Remove from the heat and add the softened butter. Add the Grand Marnier. This is a pastry cream.
• Make the caramel. As soon as it darkens, add 1/4 cup of milk. Stir in to dissolve and add to the cream.
• Cover with a plastic wrap and refrigerate for at least 2 hours.
• Beat the egg whites until stiff but not dry. Fold in the refrigerated pastry cream and pour into individual glasses or cups. Decorate with the whipped cream and/or the pralin.