- 4 cups rehydrated, chopped hibiscus flowers
- 2 1/2 cups sugar
- 2 cup water
- 8 egg yolks, beaten until thick
- 1 TB grenadine
- 4 egg whites, beaten until frothy
- 1 cup heavy cream, whipped.
- Combined 2 cups of the sugar and the water in a saucepan and boil for 5 minutes.
- Add the hibiscus flowers and simmer them for 5 minutes.
- Remove the flowers from the juice.
- Measure 1 cup of the hibiscus juice and beat the juice into the egg yolks.
- Transfer the mixture to a small saucepan and cook over moderate
heat, stirring constantly until the mixture thickens enough to coat the
- Do NOT allow to boil or the eggs will curdle.
- Stir in the hibiscus flowers and grenadine and pour into a bowl.
- Chill in the refrigerator for about one half hour until it thickens slightly.
- Gradually beat the remaining sugar into the egg whites.
- Continue to beat until the whites form peaks.
- With a rubber spaturla, fold the cream gently but thouroughly into
the thickened hibiscus mixture, then fold in the egg whites, folding
until streaks of white no longer show.
- Pour into refrigerator trays or a 2-quart decorative mold or souffle dish.
- Cover with foil and freeze until firm.
- The hibiscus mousse may be served in scoops like ice, unmolded on a plate, or servved directly from a souffle dish.