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Cookbook | Ingredients | Recipes | Dessert
Ingredients[edit | edit source]
Fruit mixture[edit | edit source]
- ¾ cup sugar
- 4 Tbsp cornstarch
- 1 pinch each of salt and fine-ground ginger
- 3 egg yolks
- juice of one small lime
- 2 cups fruit nectar (peach, pear, apricot, or tropical fruits)
Whipped egg whites[edit | edit source]
- 3 egg whites
- 1 pinch salt
- 1 pinch cream of tartar
- 3 Tbsp sugar
Procedure[edit | edit source]
- In a saucepan, beat together the sugar, cornstarch, salt, ginger, yolks, and lime juice until pale and creamy.
- Beat in fruit nectar.
- Bring to a full boil over medium heat, stirring constantly, especially towards the end.
- Cool the pan in cold water.
- Beat egg whites with salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks.
- When fruit mixture is lukewarm, gently fold in the whipped egg whites.
- Transfer the mousse into stemmed glasses, and chill in the fridge.
Notes, tips, and variations[edit | edit source]
- This dessert is excellent half-frozen.
- If pear nectar is used, try substituting one drop of peppermint oil for the ginger.