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Fresh Strawberry Mousse

1/4 cup fresh orange juice
1 envelope unflavored gelatin
1 egg
1 egg yolk
3 tablespoons sugar
6 ounces fresh strawberries, hulled
1 tablespoon framboise
1/3 cup whipping cream, whipped - soft peaks
sliced strawberries, minced
unsalted pistachios (garnish)

Oil one 3-cup mold (or two 1-cup souffle dishes fitted with foil
collars). Place orange juice in cup. Sprinkle with gelatin and
let stand until liquid is absorbed, about 5 minutes.

Meanwhile, combine whole egg, yolk and sugar in medium bowl of
electric mixer and beat at high speed until mixture is thick and
forms a ribbon when beaters are lifted, about 5 to 7 minutes. Set
aside.

Combine strawberries and Framboise in processor or blender and
puree until smooth. Set cup with gelatin mixture in small pan of
hot water and place over low heat until gelatin is completely
dissolved and clear. Stir into egg mixture. Blend in pureed
strawberries. Set bowl in larger bowl if ice water and stir gently
with rubber spatula until mixture is almost set, about 10 minutes.
Fold in whipped cream. Pour into prepared dish(es). Refrigerate
until set. If using mold, invert onto platter before serving.
Garnish top with berries and pistachios.

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