| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | February 19, Gourmet/bon | 1 | Servings | |
INGREDIENTS
| A 10-ounce package frozen | ||
| raspberries in thawed | ||
| light syrup | ||
| 2 | t | Cornstarch dissolved in 1 |
| tablespoon cold | ||
| water | ||
| 8 | Passion fruit, available | |
| seasonally at | ||
| specialty produce | ||
| markets | ||
| 2 1/2 | t | Unflavored gelatin |
| 1/2 | c | Sugar |
| 3 | Yellow food coloring if, 3 | |
| to 4 | ||
| desired | ||
| 3/4 | c | Well-chilled heavy cream |
| 12 | Raspberries for garnish |
INSTRUCTIONS
In a blender puree the frozen raspberries with the syrup, strain the puree through a fine sieve into a saucepan, and stir in the cornstarch mixture. Bring the mixture to a boil over moderate heat, stirring, boil it, stirring, for 1 minute, and chill it, covered partially, until it is cold. Halve the passion fruits over a sieve set over a bowl to catch any juices and scoop the seeds and pulp into the sieve. Scrape the seeds with a spatula until the juice and most of the pulp has been extracted and reserve 1/2 cup of the juice. In a small saucepan sprinkle the gelatin over moderate heat, stirring, until the gelatin is dissolved completely. Add 1/3 cup water and the sugar, heat the mixture, stirring, until the sugar is dissolved, and in a metal bowl combine well the gelatin mixture, the reserved passion fruit juice, and the food coloring. In a bowl beat the cream until it holds soft peaks and reserve it. Chill the passion fruit mixture set in a larger bowl of ice and cold water, stirring until it is the consistency of raw egg white and fold in the reserved whipped cream. Spoon the passion fruit mousse and the raspberry swirl mixture decoratively into four 1 1/2-cup goblets, chill overnight, and garnish them with the raspberries. Serves 4. Gourmet February 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2826
Calories From Fat: 1685
Total Fat: 188.4g
Cholesterol: 852.4mg
Sodium: 586.4mg
Potassium: 2503.8mg
Carbohydrates: 105g
Fiber: 0g
Sugar: 100g
Protein: 172.2g