Frozen Hibiscus Mousse

I have so many hibiscus flowers left over from dyeing fabric that I thought I would start exploring hibiscus recipes!

Ingredients:

• 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.

Directions:

1. Combined 2 cups of the sugar and the water in a saucepan and boil for 5 minutes.
2. Add the hibiscus flowers and simmer them for 5 minutes.
3. Remove the flowers from the juice.
4. Measure 1 cup of the hibiscus juice and beat the juice into the egg yolks.
5. Transfer the mixture to a small saucepan and cook over moderate heat, stirring constantly until the mixture thickens enough to coat the spoon heavily.
6. Do NOT allow to boil or the eggs will curdle.
7. Stir in the hibiscus flowers and grenadine and pour into a bowl.
8. Chill in the refrigerator for about one half hour until it thickens slightly.
9. Gradually beat the remaining sugar into the egg whites.
10. Continue to beat until the whites form peaks.
11. 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.
12. Pour into refrigerator trays or a 2-quart decorative mold or souffle dish.
13. Cover with foil and freeze until firm.
14. The hibiscus mousse may be served in scoops like ice, unmolded on a plate, or servved directly from a souffle dish. 

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