Basic For Mousse Set With Gelatin Recipe
Ingredients
| Fruit puree - 1/4 pt | ||
| Castor sugar - 1/2 -1 oz | ||
| Cream or evaporated milk or a mixture of the two - 1/4 pt | ||
| Gelatine | 1/2 Ounce | |
| Fruit juice or water - 2 tbs | ||
| Whites of egg - 2 | ||
| Lemon juice - few drops of | ||
| Colouring as required | ||
Directions
MAKING
1. In a large basin, tip in the puree, lemon juice and sugar and whip well
2. In the fruit juice, dissolve the gelatin
3. In another bowl, half whip the cream or the evaporated milk till stiff
4. Whisk the egg whites till stiff.
5. Add the gelatin to the puree and then fold in the cream and food coloring.
6. Add the egg whites gently and mix well
7. Pour this mix into a soufflé case or a glass dishes and leave to set
SERVING
8. Decorate with whipped cream and serve cold
1. In a large basin, tip in the puree, lemon juice and sugar and whip well
2. In the fruit juice, dissolve the gelatin
3. In another bowl, half whip the cream or the evaporated milk till stiff
4. Whisk the egg whites till stiff.
5. Add the gelatin to the puree and then fold in the cream and food coloring.
6. Add the egg whites gently and mix well
7. Pour this mix into a soufflé case or a glass dishes and leave to set
SERVING
8. Decorate with whipped cream and serve cold
Chef
