|
|
|
 |
|
|
Fruit Mousse
Light Delight |
 |
|
7oz./200g. Fruit Puree
8oz./228g. Double Cream
3 Leaf Gelatine
2 Egg Whites
1 fl. oz./28g Water
1 tsp. Lemon Juice
4oz./144g Sugar
pinch Cream of Tartar
|
Soak the gelatine in cold water.
Bring the fruit to the boil. Add the soaked gelatine, strain and allow to cool. Colour as required.
Make an Italienne meringue with the sugar, water, egg whites and cream of tartar and allow to cool. Whip the cream to soft peak.
Fold the cooled gelatine and fruit puree mixture into the whipped cream.
Fold in the Italienne meringue. Care must be exercised, as the mixture will set quickly if allowed to become too cold.
Pour the mixture into the prepared moulds or glasses and refrigerate for at least 1 hour.
Demould if required, decorate and serve.
|
 |
Preparation Time: 3/4 hour |
Serves: 6 |
| Recipe Origin: United Kingdom |
|
Submitted by: |
|
Leo McDevitt-Sanford (BSc)
United Kingdom |
|
|
|
|
| This recipe has been viewed 5482 times. |
|
|
|
