1
lb. feijoas
3 tablespoons lime juice
½ cup sugar
3 envelops gelatine (unsweetened)
4 eggs
Almond oil
Soak
the gelatine in cold water and then dissolve it in a small
amount of hot water. Remove about half of the peel from
the feijoas, cover them with water and blend the fruit
with the limejuice. Strain, mix with the gelatine and
cool for 10 minutes. Now blend again or whisk by hand.
In another bowl, beat the egg whites until stiff, then
add the sugar and the yolks. Place this in a pan, which
has been lightly coated with sweet almond oil, and fold
the feijoas into the mixture. Cool until it sets and decorate
with feijoa flowers. This mousse can be served with the
following sauce.
