GRAN MARNIER MOUSSE
WITH HUCKLEBERRY SAUCE

Huckleberry Sauce

1 pound of fresh or frozen huckleberries

1/4 cup sugar

2 teaspoons Gran Marnier

Mousse

4 egg whites

Pinch of salt

4 tablespoons sugar, divided

2 cups heavy cream

1/2 cup Gran Marnier

Whipped cream for garnish

For the sauce, purée the berries with the sugar in the food processor. Stir in the Gran Marnier.

For the mousse, in a mixing bowl beat the egg whites and salt until soft peaks form. Add 2 tablespoons of the sugar until the whites are stiff. Set aside.

In another mixing bowl, whip the cream until stiff. Add the remaining 2 tablespoons sugar and blend in the Gran Marnier. Fold the cream into the egg whites.

To serve, alternate layers of mousse and sauce in parfait glasses. Cool for 3 hours and garnish with whipped cream.

Makes 6 to 8 servings.