Cookbook:Fruit Whip

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Cookbook | Ingredients | Recipes | Dessert

Ingredients[edit | edit source]

  • 3/4 cup sugar, plus three tablespoons
  • 4 tablespoons cornstarch
  • pinch each of salt and fine-ground ginger
  • 3 egg yolks and whites, divided
  • juice of one small lime
  • 2 cups fruit nectar: peach, pear, apricot, or tropical fruits

Procedure[edit | edit source]

  1. In a saucepan, beat together dry ingredients, egg yolks and lime juice until pale and creamy.
  2. Beat in fruit nectar.
  3. Bring to a full boil over medium heat, stirring constantly, especially towards the end.
  4. Cool pan in cold water.
  5. Beat egg whites with a pinch of salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks.
  6. When fruit mixture is lukewarm, fold gently, turn into stemmed glasses and chill.

Notes: This dessert is excellent half-frozen. If pear nectar is used, try substituting one drop of peppermint oil for the ginger.