Summer Fruit Mousse Recipe

Summary

CuisineCourse
MethodSpeciality
VegetarianMain Ingredient

Ingredients

 Mixed fruits1 Pound, hulled (Available In Summer, Such As Blackcurrants, Strawberries And Raspberries)
 Water1 Tablespoon
 Superfine sugar1⁄2 Cup (8 tbs), firmly packed
 Gelatin3 Teaspoon, dissolved in 7 tablespoons warm water
 Warm water7 Tablespoon
 Heavy cream2⁄3 Cup (10.67 tbs)
 Egg whites2
 Whipped cream1⁄2 Cup (8 tbs) (Adjust Quantity As Needed To Decorate)

Nutrition Facts

Serving size: Complete recipe

Calories 1658 Calories from Fat 879

% Daily Value*

Total Fat 99 g152.5%

Saturated Fat 63.4 g316.9%

Trans Fat 0 g

Cholesterol 384.9 mg

Sodium 224.9 mg9.4%

Total Carbohydrates 162 g54.2%

Dietary Fiber 6 g24%

Sugars 146.1 g

Protein 25 g50.9%

Vitamin A 77% Vitamin C 181.6%

Calcium 24.7% Iron 1.5%

*Based on a 2000 Calorie diet

Directions

1 Layer the fruit in a 2.25 litre/4 pint (10 cup) casserole.
2 Add the water and cover with a lid or plastic wrap, pierced. Microwave on full power for 5 minutes, and immediately stir in the sugar so that it dissolves.
3 Sieve the fruit and fold in the prepared gelatine. Cover and set aside in a refrigerator for 40 minutes.
4 Half whip the cream and fold it into the fruit mixture. Whip the egg whites in a clean bowl until they stand in peaks. Fold into the fruit mixture, using a metal spoon.
5 Pour into sundae dishes and chill to set. Decorate with whipped cream, if required.
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