Fruit Mousse Recipe at MyDish

Fruit Mousse

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Method

  • Strain fruit and sieve into measure to make 1/4 pint puree. Put 2 tbsp. fruit juice into a saucepan. Scatter gelatine over and leave to stand for a minute.
  • In separate bowl place cream and whip until it leaves a slight trail.
  • Put gelatine on low heat and do not stir. Dissolve until it looks clear. Pour gelatine in thin stream into fruit puree. Add puree to whipped cream with metal spoon. Whisk egg whites stiffly and fold into mixture.
  • Decorate as desired.

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    Ingredients

    • 1 tin strawberries rasberries or apricots
    • ¼ pt. double cream
    • ½ oz gelatine
    • 2  egg whites

    By Views 3136  Added Mon Feb 18 2008

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