The basic mousse recipe here is one I learned at LCB, and here I've doctored it up with a gingered rhubarb puree, and finished it with a simple strawberry syrup. While there are a couple of steps to preparing this dish, it is not at all hard to do. You start by making the fruit puree, then make an Italian meringue, combine the two, lighten with some whipped cream, spoon it into ramekins, toss them in the freezer et voila! Alternatively, you can freeze the mousse in a big bowl, and scoop it like ice cream for a less formal service. Mother's Day is right around the corner, hint...hint. - Oui, Chef

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