Cookbook:Fruit Whip

Cookbook | Ingredients | Recipes | Dessert

Ingredients

Fruit mixture

• 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

• 3 egg whites
• 1 pinch salt
• 1 pinch cream of tartar
• 3 Tbsp sugar

Procedure

1. In a saucepan, beat together the sugar, cornstarch, salt, ginger, 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 the pan in cold water.
5. Beat egg whites with salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks.
6. When fruit mixture is lukewarm, gently fold in the whipped egg whites.
7. Transfer the mousse into stemmed glasses, and chill in the fridge.

Notes, tips, and variations

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