Ingredients

• 2 envelopes unflavored gelatin 
• 1 cup sugar 
• 1 1/2 cups milk 
• 2 eggs separated 
• 1 tablespoon vanilla extract 
• 1 pink heavy cream, whipped 

• 1 pint fresh strawberries 
• 1/2 cup sugar 
• 2 tablespoons cornstarch 
• 1/2 cup lemon juice 
• 2 tablespoons butter 

Combine gelatin and 1 cup sugar in a large micro proof mixing bowl and blend well. Stir in milk. 
Cook, uncovered, on Hi for 5 minutes, or until hot. 
Beat egg yolks in a small dish. Gradually stir in a small amount of hot milk mixture. Add to large bowl of hot milk mixture. Blend well. Cook, uncovered, on bake for about 4 minutes, or just until bubbles form around edge of bowl. Do not overcook or mixture will curdle. Stir in vanilla. 
Place bowl in a pan or bowl of ice water. Cool until custard mounds when dropped from a spoon. 
Beat egg whites until stiff but not dry. Fold into custard mixture. Fold in whipped cream. Turn mixture into a 2 quart mold. Chill in refrigerator until set. 
TO MAKE SAUCE: 
Clean and hull berries. Reserve 1 cup of the best berries for garnish. Force the remainder through a food mill, or blend in an electric blender container. 
Put through a strainer to remove seeds. Combine 1/2 cup sugar with cornstarch in a 1 quart micro proof mixing bowl. Gradually stir in 1 cup water. 
Cook, uncovered, on HI for 3 to 4 minutes, or until mixture comes to a boil and is clear. 
Stir once during cooking. Stir in lemon juice, butter and strawberry puree. Chill sauce. Unmold mousse on a serving platter. Garnish with whole strawberries. Serve with chilled strawberry sauce. 

Yield: 8 to 10  servings 

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