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LIGHT ORANGE
MOUSSE WITH FEIJOA SAUCE.
2 cups orange juice
1 lbs. sugar
2 1/2 envelopes gelatine
4 egg whites beaten until stiff
Boil the sugar in 1 cup of water to make a medium syrup. Soak
the gelatine in cold water and then stir it into the syrup.
Allow the syrup to cool, add the orange juice and then blend
until smooth. Fold in the egg whites and then spread the mix
evenly in a lightly oiled pan. Place it in the refrigerator
to cool. When the mousse has set, it can be removed from the
pan and covered with the following sauce:
FEIJOA SAUCE 2
12 feijoas
1 cup honey
1 cup water
1 cup orange juice
Blend half of the unpeeled feijoas and slice the ramaining
6 finely. Leave the honey and the water until the feijoas
look glossy and you have medium syrup.
This sauce can be served as a light dessert in its own rinht.
It is also delicious over ice cream.
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FEIJOA
MOUSSE
1 lb. feijoas
3 tablespoons lime juice
1/2 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.
These recipes are taken from the book "Delicious Tropical
Fruits" from Liliana Vargas.
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