| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Miamiherald, Desserts, Fruits |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Pasion fruit juice (if using frozen product, do not dilute) |
| 1 |
|
Envelope unflavored gelatin stirred into 3 tbs warm water |
| 1 |
cn |
Condensed milk (14oz) |
| 3 |
|
Egg whites |
| 1 |
tb |
Dark brown sugar |
| 1/4 |
c |
Dark aromatic rum (Myers) |
| 4 |
|
Passion fruits; pulp scooped out |
| 1/3 |
c |
Passion fruit juice |
INSTRUCTIONS
FOR THE MOUSSE
FOR THE SAUCE
Make the mousse: Place the juice in a sauce pan, add gelatin mixture and
heat, stirring until dissolved. Set pan in ice water and stir mixture until
it cools and begins to thicken. Stir in condensed milk and set aside. Beat
the egg whites to soft peaks and gently fold into the gelatin mixture.
Transfer to a serving bowl and refrigerate for several hours. Make the rum
sauce: Stir the sugar into the rum until dissolved. Stir in the fruit pulp
and juice. Spoon over cold mousse.
Nutritional info per serving: 218 cal; 6g pro, 35g carb, 4g fat (18%)
Source: Kitchen Tropicale, Miami Herald, 8/17/95 format by Lisa Crawford,
7/27/96
Posted to MM-Recipes Digest V3 #334
From: Julie Bertholf <jewel1@ix.netcom.com>
Date: Thu, 5 Dec 1996 18:12:55 -0800
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”