Cookbook:Fruit Whip

Cookbook | Ingredients | Recipes | Dessert

IngredientsEdit

Fruit mixtureEdit
Whipped egg whitesEdit

ProcedureEdit

  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 variationsEdit

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